4 eggs
1/2 c. mayonnaise
1 c. milk
4 tbsp. corn starch
1 pkg. chopped spinach, thawed
1/4 tsp. Lipton onion soup mix
1 lb. graded Jarlesberg Cheese
2 small onions, sauteed golden brown
2 pie crusts
1 tbsp. corn starch, mixed with a little milk

Preheat pie crusts for 5 minutes. Lightly saute onions with pat of butter; beat eggs, add milk and mayonnaise to eggs, then beat. Add onions, onion soup mix and graded Yarlsberg cheese, add corn starch to mix, add spinach and put into pie shells. Bake at 350 degrees for 20 to 25 minutes or until it rises and browns. Leave in oven, open door.