refrigerated pie crust
frozen spinach, thawed and squeezed dry
red onion, finely chopped
sun-dried tomatoes, minced
mozzarella cheese, shredded
To toast nuts, spread on cookie sheet; bake at 350 for 3 to 6 minutes or until light golden brown, stirring occasionally.
Heat oven to 450 degrees.
Prepare pie crust according to package directions for one-crust baked shell using 10" springform pan (or 9" pie pan - refrigerate remaining crust for later use).
Place prepared crust in pan; press in bottom and up sides of pan.
Trim edges if necessary.
Spread mustard over bottom of crust.
Bake for 9 to 11 minutes or until crust is lightly browned.
Reduce oven to 350 degrees.
Melt butter in large skillet over medium-low heat.
Add spinach, onion and tomatoes; cook and stir 5 to 7 minutes or until onion is crisp-tender.
Add Italian seasoning, oregano, garlic powder and salt; mix well.
In large bowl, combine eggs and cheese; mix well.
Stir in spinach mixture.
Spoon evenly into partially baked crust; sprinkle pine nuts evenly over top, pressing in slightly.
Bake for 25 to 35 minutes or until filling and pine nuts are golden brown.