Broccoli & Tomato Tart

My recent Bountiful Baskets pick-up was so bountiful, I was running out of time to use up all the fruit and veggies before they went bad!  I wasn't sure what to do with the broccoli, tomatoes and single pie crust I had in the fridge.  After a little searching on the web, I found a recipe I could adapt for what I had on hand.  The result was a delicious, healthy dish that's perfect for a light summer supper.


Ingredients:

• 2 cups broccoli florets
• 1 cup chopped tomatoes
• 2/3 cup unsweetened vanilla almond milk (or milk of choice)
• 2 eggs
• 1/2 cup shredded Colby and Monterey Jack cheese (or cheese of choice)
• 1 refrigerated pie crust
• 2 tablespoons olive oil
• 2 teaspoons Mrs. Dash seasoning (or other seasoning of choice)
• salt and pepper

Directions:

• Preheat oven to 375 degrees.
• Heat a large skillet with olive oil and saute broccoli florets, seasoning with salt and pepper to taste, about 5 minutes.
• In a bowl, beat together eggs, almond milk and Mrs. Dash.
• Spritz a pie plate with non-stick buttery spray.
• Fold pie crust over pie plate, pressing lightly into the plate.
• Pour broccoli florets and chopped tomatoes into the bottom of the pie crust.
• Sprinkle evenly with shredded cheese.
• Pour egg mixture evenly over the top.
• Bake for about 30 minutes.

Adapted from http://www.mamaveggie.com/2011/02/tomato-and-broccoli-tart/.