Spinach Quiche

I got this recipe from my sister-in-law. A nice quick meal for a day when you don't have a lot of time for prep. Added bonus: the kids LOVE it. Don't know why, but my kids devour this! Enjoy! *NOTE: I use 10 eggs and enough spinach to loosely fill the pie crust; the recipe serving size is one slice, 6-8 slices per pan, but you'll probably be wanting more than one! Oh, and I usually freeze the extra quiche.

• Ready In: 55 mins
• Serves: 16
• Yields: 2 pies

Ingredients

• 2  frozen deep dish pie shell
• 10 -12  eggs
• 1 (10 3/4ounce) can  Healthy Request cream of mushroom soup
• 6 -8  ounces fresh spinach
• 2  slices  white onions
• 3 -4  cups monterey jack and cheddar cheese blend
• 1  dash salt
• 1  dash pepper
• 1  dash garlic powder

Directions

1. Beat the eggs and soup until well-blended.
2. Add spices and mix well.
3. Place the spinach in the pie shells, then the onions.
4. Sprinkle cheese over the top.
5. Pour liquid over pile.
6. Bake at 375 for 45-50 minute.