- 1 unbaked refrigerated pie crust
- 2 cups chopped broccoli
- ½ onion, chopped
- 1 tablespoon olive oil
- 4 eggs
- ¾ cup low-fat milk
- ¼ teaspoon black pepper
- 1 cup diced ham
- 1 cup shredded sharp cheese
- ½ cup crumbled tomato and basil feta cheese
Preheat the oven to 450°F.
Place piecrust in 9-inch pie plate as directed on package. Bake for 8-10 minutes. Remove crust from oven and turn oven down to 375°F.
While crust is baking, sauté diced onion and chopped broccoli with olive oil over medium-high heat until broccoli is slightly tender. Remove from heat and allow to cool.
In medium bowl, whisk together milk, eggs and black pepper.
Stir in cooled broccoli mixture, diced ham, shredded cheese and feta to egg mixture until combined.
Pour egg mixture into cooked piecrust.
Cover crust edges with foil or pie crust shields and bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting and serving.