Farm Fresh Quiche

• 1/4 cup olive oil
• 1 bunch broccoli, cut into florets
• 1 small onion, finely chopped
• 3 cups chopped fresh mustard greens or spinach
• 3 garlic cloves, minced
• 1 sheet refrigerated pie pastry
• 4 large eggs
• 1 cup 2% milk
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup shredded smoked cheddar cheese, divided
• 1/2 cup shredded Swiss cheese, divided

1. Preheat oven to 375u0b0. 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.
2. Unroll pastry sheet into a 9-in. pie plate; flute edge. Fill with
3. 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.
4. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.

olive oil, broccoli, onion, fresh mustard greens, garlic, pastry, eggs, milk, fresh rosemary, salt, pepper, cheddar cheese, swiss cheese

Taken from www.tasteofhome.com/recipes/farm-fresh-quiche/ (may not work)