1 unbaked pastry shell
2 cups fresh baby spinach
1 cup sliced fresh mushrooms
1 cup chopped fresh broccoli
3/4 cup chopped sweet onion
2-1/2 teaspoons olive oil
3 eggs, lightly beaten
1 can evaporated milk
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1/2 cup crumbled tomato and basil feta cheese
~Preheat oven at 450°.
~Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer.
~Meanwhile, in a large skillet, saute the spinach, mushrooms, broccoli, and onion in oil until tender.
~In a large bowl, whisk the eggs, milk, rosemary, salt and pepper. Using a slotted spoon, transfer vegetables to egg mixture. Stir in cheddar cheese. Pour into crust. Sprinkle with feta cheese. Cover edges loosely with foil.
~Bake at 375° for 30 to 35 minutes or until a knife inserted near the center comes out clean.
~Let stand for five minutes before cutting.
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