Tuscan Spinach Torta Rutica

1 Refrigerated Pie Crust or Homemade 1 crust pie pastry
T Tablespoon Dijon Mustard

2 Tablespoons butter
1 cup diced cooked ham
1/2 cup chopped red onion
1 9 ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup diced roasted red pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Salt and pepper to taste

4 eggs, beaten
1/2 cup heavy cream
1/4 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese

1/2 cup sliced almonds 

Preheat oven to 425 degrees F.  Fit pie crust into 10-inch tart pan or 9-inch pie plate.  Blind bake in oven for 5 minutes.  Remove foil or parchment paper lined bean weights.  Paint bottom of pie crust with mustard.  Return pie crust to oven and bake for 5 more minutes.  Remove, set aside and reduce oven to 350 degrees F.

Melt 2 tablespoons butter in a large saute pan over medium high heat.  Add ham and onions and cook until onions are soft and ham is slightly browned.  Add red peppers, spinach and seasonings and cook a few minutes to meld flavors.

Beat eggs in large bowl.  Add cream and shredded cheeses.  Add the spinach mixture from the skillet and stir to combine well.  Place in prepared pie crust.  Sprinkle almonds over the top.  Place tart pan in oven and bake for 25 to 30 minutes or until custard is set.

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