1/2 c. mayonnaise
1/2 c. milk
4 eggs, lightly beaten
8 ounces shredded cheddar
1 10-ounce package frozen, chopped spinach, thawed and squeezed dry
1/4 c. chopped onion
1 9-inch unbaked gluten free pie shell
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 egg mixture over the top. Place quiche on a cookie sheet, cover quiche with foil. Bake at 400* for 45 minutes. Remove cover and bake for 10-15 minutes more or until top is golden brown.
