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Pre-heat oven to 375 degrees.
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Prepare your crust, defrost if necessary.
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In a skillet add 1-2 teaspoons butter or olive oil and add your tough vegetables (greens not necessary) and 1/2 of the fresh herb.
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Saute 3-4 minutes until barely soft. Remove and cool.
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Spread the cheese evenly onto the cooled pie crust.
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Add the cooked vegetables and a couple pinches of salt and pepper
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Whisk together the eggs, milk, cream, salt, pepper and 1 teaspoon basil in a bowl.
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Pour into the pie pan. Top with remaining basil.
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Bake until light golden brown for 35-40 minutes. Test with a toothpick at the edge of the pie, comes out clean.
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Place on a wire rack to cool.