Crustless Ricotta Spinach Pie
1 c. heavy cream
1. c. whole milk ricotta cheese
1. c. grated Swiss, Jarlsberg, or Emmenthaler cheese
1 bunch of baby spinach, washed, rinsed, chopped, and squeezed as dry as possible
Preheat oven to 325 F. Rinse spinach, put in pan, steam until limp, then drain and squeeze and chop. Set aside.
Beat together eggs, cream, ricotta, and nutmeg. Stir in spinach and grated cheese.
Pour into 9 inch pie pan, sprayed with oil. Bake for 30 minutes; remove when pie is set but still jiggles. Cool.
Good with a fresh salad, or for an easy breakfast grab-and-go.