¤ 6 oz. Mama Vega's Salsa drained
¤ 9'' pie crust
¤ 1/4 cup grated Parmesan cheese
¤ 10 oz. chopped spinach drained
¤ 3 eggs
¤ 1/2 cup heavy cream
¤ 1/2 teaspoon garlic salt
¤ 5 oz. drained juice from salsa
¤ 1 cup grated Swiss cheese
¤ 1/2 cup grated Pepper Jack cheese

Put crust in 9'' pie dish. Prick the bottom with a fork. Bake 5 minutes at 450 degrees.

Take out of oven; sprinkle with 2 teaspoons Parmesan cheese. Layer 1/2 spinach, 1/2 Pepper Jack cheese and 1/2 Mama Vega's Salsa. Repeat in the same order with remain other half.

Whisk eggs and garlic salt. Add retained salsa juice and whisk again. Whisk in cream. Pour over spinach mixture in pie dish. Sprinkle with remain 2 teaspoons Parmesan cheese.

Bake 10 minutes at 450 degrees. Reduce to 325 degrees and back 20 - 25 minutes more or until knife inserted comes out clean.

Let stand 5 - 10 minutes before cutting