Farmer's Quiche

1/4 C olive oil

1 bunch broccoli, cut into florets

1 small onion, finely chopped

3 C chopped fresh mustard greens or spinach

3 garlic cloves, minced

1 sheet refrigerated pie pastry

4 large Eggs

1 C 2% milk

1 T minced fresh rosemary or 1 teaspoon dried rosemary, crushed

1/2 tsp salt

1/2 tsp pepper

1/2 C shredded smoked cheddar cheese, divided

1/2 C shredded Swiss cheese, divided

Preheat oven to 375 degrees. 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 pastry sheet into a nine inch 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.