Farm Fresh Vegetable Quiche

Farm Fresh Vegetable Quiche    

3 c. mustard greens
1/2 large onion, diced
1 large bunch of broccoli, cut into florets
3 garlic cloves
1/2 c. smoked cheddar cheese, shredded
1/2 c. Swiss cheeses, shredded
1 T. fresh rosemary, chopped
1 t. fresh sage, chopped
1 t. black pepper
1/2 t. salt
4 eggs
1 c. low fat milk
1 refrigerated pie crust dough

1.  Preheat the oven to 375 degrees.  Place the pie crust dough in a pie pan and crimp the edges.  Set aside.

2.  Heat 1 teaspoon of olive oil in a large skillet over medium high heat.  Add in the onion and broccoli and saute for 5 minutes.  Add in the mustard greens and garlic cloves and cook until the mustard greens are just wilting.  Remove from the heat.  

3.  Spread the vegetable mixture into the bottom of the pie crust dough.

4.  In a medium bowl whisk together half of the cheddar cheese, half of the Swiss cheese, eggs, milk, rosemary, sage, pepper, and salt.  Pour over top of the vegetable mixture in the pie pan.

5.  Sprinkle the egg mixture with the remaining cheese.

6.  Cook for 45-50 minutes or until the top of the quiche is golden brown and a knife inserted into the middle comes out clean.

7.  Allow the quiche to cool for 5 minutes on a wire rack before cutting.  Serve hot.