10 oz. frozen chopped spinach, thawed
1/3 c. milk
1/2 t. salt
1/8 t. pepper
1 c. shredded cheddar, separated
3 oz. crushed French fried onion (about 1 1/3 cup), separated
pre-made pie crust, store-bought or homemade
Preheat oven to 350 degrees. Prick pie crust with fork and bake 10 minutes.
Meanwhile, mix spinach, eggs, milk, salt, pepper, 1/2 of the cheese, and 1/2 of the onions. Reserve remaining half of cheese and onions for the topping.
Pour spinach mixture into pre-baked pie shell and bake for 20 minutes. Sprinkle the remaining cheese and onion on top and bake another 20 minutes. Quiche is done when toothpick inserted in middle is clean.
Notes: I chop fresh spinach instead of using frozen, as we usually have some on hand, and like to serve the quiche with rice or quinoa (plain and cooked in broth or a little bit dressed up with garlic and parmesan). A small can of onions, which is the magic ingredient, is 2.8 ounces and works just fine for this recipe.