Ferdinanda's Florentine Quiche

Preheat oven to 350. Butter a 9-inch glass pie pan. Prepare rice crust as follows: Beat egg until frothy. Add the rice and cheese and stir well. Spread into buttered pie pan and set aside. Cook spinach according to package directions. Drain thoroughly, pressing all the liquid out. Place in a bowl and add butter; set aside. In a large bowl, beat the eggs until frothy. Stir in the cottage cheese, cream, mustard, seasonings, and grated cheeses. Stir until well mixed. Add the buttered spinach and stir again until well mixed. Pour mixture into the rice crust. Bake 40 minutes, until puffed, golden brown, and set in the center. (check center with a spoon to be sure it is no longer liquid) Allow to cool 5 minutes. Slice and serve. This dish goes well with sliced fresh fruit and hot rolls