Spinach Quinche



1 unbaked pie shell
2 and 1/2 cup spinach or  1 (10 oz) package frozen chopped spinach, thawed and squeezed dry, or any other fresh/frozen vegetables
1 cup 1/2 and 1/2 cream or (sub. with 1/2 c light mayonnaise and 1/2 c milk)
4-5 eggs beaten until foamy
1 and 1/2  tsp onion powder (or 1/2 cup of chopped red onion)
3/4 tsp garlic powder
1/8 tsp bkack pepper
2 Cup of Cheddar Cheese or 8 ounces shredded reduced-fat Cheddar cheese
1/8 tsp cajon seasoning (optional)

Place spinach in Pieshell
Cover with Cheese

Mix egg-cream and spices together and pour over cheese

Bake at  350 F for 30-40 min. or until a table knife stuck in center comes out clean.
Cut in 8 to 10 slices, ready to serve.

Note: if used the subs ingredient to make the light and fluffy type, use instructions below instead:
Prep  20 m  Cook  1 h  Ready In  1 h 20 m

Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.

In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.

Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

video instruction here from Allreceipes

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.  There's also a version in allrecipes using tofu instead of eggs.

1.