a good dish

hello dear people who read this blog. i made this really good spinach quiche the other day and it is so easy, good, and a keeper. it makes a enough filling for two quiches, which is even better. you can freeze it. eat it. whatever. I froze mine and then cooked it a few days later...and it tasted great. and don't freak out about the fat content of this recipe. it does stretch over two quiches, and you know, everything in moderation. also, if you are like me, sometimes quiches are to eggy...this is not. also, for you mayonaise freaks (those who hate it), it does have mayo, but you can't taste it, so try to get over it.

spinach quiche

4 eggs
1 cup half-and-half
1/2 cup mayonnaise
2 tablespoons flour
1/3 cup minced onions
Salt and garlic powder ...to taste
8 ounces shredded sharp cheddar cheese
1 package frozen chopped spinach (you'll need to defrost it a bit, so you can mix it)
2 premade piecrusts (i bought the frozen, already in the pan kind)
Preheat the oven to 350 degrees F.

In a large bowl, whisk together the eggs, half-and-half, mayonnaise, and flour. Add the remaining ingredients. Pour the egg mixture into the the two crusts and bake for 45 minutes to 1 hour or until the top is golden brown. make sure the eggs have set. i only cooked one at a time, and mine was frozen so i cooked it a bit longer....