1/2 cup light mayonnaise
1/2 cup milk
4 eggs, lightly beaten
salt and pepper to taste
8 oz. shredded cheddar or swiss cheese
3/4 pound spinach, washed stemmed and finely chopped
1/4 cup chopped onion
1 (9 inch) unbaked pie shell

Preheat oven to 400 degrees.  Line a cookie sheet with foil.  Saute onion in small amount of olive oil until soft but not brown.  Add chopped spinach and stir in pan just until wilted.  Remove from heat.  In a large bowl, whisk together mayo and milk until smooth.  Add eggs.  Layer cheese, then spinach in the pie shell.  Carefully pour egg mixture over all. Cover quiche with foil and place on cookie sheet.  (Be careful with store-bought frozen pie shells.  When the shell thaws, the thin aluminum pan can buckle when it is picked up and spill the contents all over.)

Bake in oven for 45 minutes.  Remove foil and bake 10 to 15 minut4es more, until top is golden and filling is set in center.

(Adapted from a Light and Fluffy Spinach Quiche recipe at www.allrecipes.com.)