Ingredients
1/4 cup olive oil1 bunch broccoli, cut into florets1 small onion, finely chopped3 cups chopped fresh mustard greens or spinach3 garlic cloves, minced1 sheet refrigerated pie crust4 large eggs1 cup 2% milk1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1/2 teaspoon salt1/2 teaspoon pepper1/2 cup shredded smoked cheddar cheese, divided1/2 cup shredded Swiss cheese, divided
Preparation
Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add broccoli and onion; cook and stir until broccoli is crisp-tender. Stir in greens and garlic; cook and stir 4-5 minutes longer or until greens are wilted.
Unroll crust into a 9-in. pie plate; flute edge. Fill with broccoli mixture. In a small bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in 1/4 cup cheddar cheese and 1/4 cup Swiss cheese; pour over vegetables. Sprinkle with remaining cheeses.
Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.
