1/2 c. chopped onions

1 T. vegetable oil

2 c. cooked rice

1 med. tomato, chopped & drained

1/4 t. salt

1/4 t. pepper

1 c. chopped, cooked spinach

2 c. Louisiana crawfish tailmeat

1/2 c. shredded Swiss cheese

1/2 c. shredded mozzarella cheese

5 eggs, beaten

2/3 c. light cream

1 t. Cajun I Creole seasoning

1/4 t. nutmeg

1/4 t. cayenne pepper

1/4 c. grated Parmesan cheese

Cook onions in oil in large skillet over medium heat. Stir in rice, all but 1/4 cup tomato, salt and pepper. Cook 2-3 minutes. Press rice into a greased 9″ deep-dish pie plate. Spread spinach over rice mixture, top with crawfish, then with Swiss and mozzarella cheeses. Combine eggs, cream, seasoning, nutmeg and cayenne in a small bowl. Pour over cheese layer. Sprinkle with reserved tomato, then with Parmesan cheese. Bake at 350 degrees for 35-40 minutes or until firm and golden brown. Serves 6.