Ingredients:

• 1 prepared GF pie crust (I use the Whole Foods Gluten-Free Bakehouse Pie Crust)
• 1 (10 oz) frozen chopped spinach, thawed and drained
• 1/2 cup onions, cut in long strips
• 1 cup cheddar cheese
• 4 oz ricotta cheese
• 2 oz low-fat sour cream
• 4 eggs
• 1/2 cup milk
• 1 tbsp  honey mustard
• 1 tomato, sliced
• Salt and Pepper to taste

Bake pie crust individually. Time and temperature depends on the brand of the crust. Follow instructions given on the package.   After the crust is baked, set temperature to 375°. Make sure spinach is fully drained. Sauté the onions until golden brown. Layer the baked curst with the drained spinach on the bottom, the golden brown onions over the spinach, and cheddar cheese over that.Next, combine the sour cream, ricotta cheese, eggs, milk, mustard, and any salt and pepper, if you desire, in a medium-sized mixing bowl. Mix well. Pour the mixture over the spinach, onion, and cheese layers. Place four tomato slices on top of the quiche. Bake for 45 minutes and check to see if its baked by inserting a knife in the center and seeing if it comes out clean. If not, then bake for longer. Let the quiche cool down for 5-10 minutes.