This easy breakfast pie, packed with nutrient-rich spinach, isn't overly eggy like some quiches. The recipe comes from Carol Reimer of Brownsburg, Indiana.
Thaw pastry per directions on the box. On floured counter, roll out pastry sheet to a 12-inch square. Transfer to 9-inch pie plate or quiche dish; press into bottom and up sides. Trim edges, leaving 1/2-inch overhang.
Place spinach in a colander; press out liquid. In large bowl, stir cream cheese until smooth; gradually stir in eggs, shredded cheese and onion powder. Stir in spinach.
Pour filling into pastry-lined pie plate. Bake in a 375° oven for 30 to 35 minutes or until a knife inserted near center comes out clean. If necessary, cover edges of crust with foil to prevent overbrowning. Let stand 10 minutes before serving.