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20 minutes
55 minutes
75 minutes
- 0.5 cup light mayonnaise
- 0.5 cup milk
- 4 large eggs, lightly beaten
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 8 ounces shredded reduced-fat Cheddar cheese
- 0.25 cup chopped onion
- 1 (9 inch) unbaked pie shell
- Preheat the oven to 400 degrees F (200 degrees C) and line a cookie sheet with foil.
- Combine mayonnaise and milk in a large bowl, whisking until smooth. Gently whisk in eggs and set aside.
- Alternate between layers of fresh spinach, shredded cheese, and diced onion in the pie shell. Once the layers are complete, transfer the pie shell onto the baking sheet. Gradually pour the egg mixture into the pie shell and cover the quiche with foil.
- Bake in the preheated oven for 45 minutes. Then uncover and bake for an additional 10 to 15 minutes, until the top is golden brown and the filling is set.
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