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In 9-inch pie
plate, bake pie shell in 400°F oven for 10 minutes.
Set aside on cake rack.
In heavy skillet, melt 1 tablespoon butter over
medium heat. Add spinach, onion and garlic; cook
stirring, for 3 minutes or until spinach is wilted.
In mixing bowl, blend eggs, cream, farmer's and
provolone cheeses, basil, oregano, nutmeg, salt, and
pepper on #5 speed until combined. Add spinach
mixture; blend on #5 speed until combined. Pour into
cooled pie shell.
In skillet, melt remaining butter over medium-high
heat. Cook tomatoes 1 minute, each side. Gently
place on top of egg mixture in pie shell. Sprinkle
with Parmesan cheese. Bake in 400°F oven for 30 to
35 minutes or until filling
is set.
Makes 4 to 6 servings
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