Ingredients
Dough for single-crust pie2-1/2 teaspoons olive oil1 cup sliced fresh mushrooms1 cup chopped fresh broccoli3/4 cup chopped sweet onion2 cups fresh baby spinach3 large eggs, lightly beaten1 can (5 ounces) evaporated milk1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1/4 teaspoon salt1/4 teaspoon pepper1 cup shredded cheddar cheese6 bacon strips, cooked and crumbled1/2 cup crumbled tomato and basil feta cheese
Preparation
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.
Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms, broccoli and onion; cook and stir until tender, 5-7 minutes. Add spinach; cook until wilted.
In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese.
Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 30-35. Let stand 5 minutes before cutting.
