Green Eggs and Ham Quiche

1	9-inch Pie Crust, Refrigerated
1 cup	1% Milk
8	Eggs, beaten
1/2 cup	2% Shredded Cheddar Cheese
1 lb	Spinach, fresh (if frozen, thaw and drain)
2 cup	Ham, Low Sodium, Chopped
1 cup	Fat Free Half-and-Half

Optional:

3	Green Onions, sliced
Baking Sheet (to transport the quiche and for grilling)

Preheat grill to 350°F.
Unroll pie crust dough and place into pie pan. Press down firmly.
Tip: For easy removal, make sure to grease pie pan before inserting pie crust dough.
Poke holes in the bottom of the pie crust dough with a fork.
Tip: For easy transport to and from the grill, place the pie pan on a baking sheet.
In a large mixing bowl, combine all the ingredients.
Pour mixture into the pie pan.
Tip: You can place the baking sheet and pie pan on the cooking grid.
Grill for 40-50 minutes. Check quiche after 20 minutes. If the crust is browning too quickly, cover crust with aluminum foil.
Quiche is done when a toothpick is inserted into the the center and comes out clean.
Remove from the grill and allow to cool for 10 minutes before serving.