Mini Spinach Quiche

 Use the directions  to adapt the recipe to mini spinach quiche.

Spinach Quiche
Makes two quiches

1 package Pillsbury rolled pie crusts (2 crusts)
2 eggs, beaten
1/2 cup low-calorie mayo
2 tbsp. self-rising flour
1 1/4 cups skim milk
1 1/2 cups Swiss cheese, grated
1 large onion, chopped
16 oz. bag frozen chopped spinach, thawed and excess water squeezed off
salt, pepper, crushed red pepper flakes

Preheat oven to 350 degrees. Unroll each pie crust, and press each evenly into a glass 9.5-inch pie plate. Set aside.

Mix together the eggs, mayo, flour, milk, cheese, and onion. Add the spinach, and mix well. (Add a little more milk if the consistency is too thick. It should be a little runny.) Add salt, pepper, and crushed red pepper to taste.

Pour half of the mixture into each pie crust. Roll the edges of the pie crust down to the edge of the quiche mixture and press into place. Bake for 45-50 minutes or until lightly browned on top.