|9 inch unbaked whole wheat pie crust||1|
|Onion||1 Large, finely chopped|
|Green pepper||1 Small, seeded and chopped|
|Fresh spinach||1 Pound, well trimmed (Or One 10 Ounce Bag)|
|Chopped pecans/Chopped walnuts / peanuts||3⁄4 Cup (12 tbs)|
|Grated swiss cheese/Grated gruyere cheese||1 1⁄4 Cup (20 tbs)|
|Half and half||1 1⁄4 Cup (20 tbs)|
|Eggs||4 , lightly beaten|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Grated nutmeg||1⁄8 Teaspoon|
1. Bake the pastry shell in a preheated 400-degree oven for 10 minutes. Remove from the oven. Reduce the oven temperature to 350 degrees.
2. Meanwhile, melt the butter in a large skillet and saute the onion until tender but not browned. Add the green pepper and spinach and cook until the spinach is wilted. Squeeze the spinach mixture and pour off excess liquid into a bowl.
3. Sprinkle nuts and cheese in the bottom of the partially baked pie shell. Spread the spinach mixture over the cheese.
4. Add the half-and-half and eggs to the bowl with the reserved spinach liquid. Add salt, pepper, and nutmeg and pour into the pie shell. Bake for 35 minutes, or until puffy and set. Let stand for 5 minutes before cutting.