1 unbaked pie crust (9 inch size) 4 large eggs, room temperature 1 cup half and half 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon diced oregano 1/3 cup finely chopped onion 1 cup shredded mild cheddar cheese 2 cups chopped cooked fresh, frozen (or leftover) collard greens, squeezed dry 1/2 cup chopped mushrooms 1/2 cup chopped bell pepper
Heat oven to 350 degrees F. Bake pie crust about 8 minutes, set aside.
In large bowl, lightly beat eggs, half and half, salt, pepper, oregano and onion, set aside.
On bottom of crust, sprinkle 1/2 cup cheese. Add greens, mushrooms, bell pepper.
Pour egg and veggie mixture into crust, sprinkle with remaining cheese. Bake 40 to 50 minutes or until knife inserted in center comes clean.
Let stand approximately 10 minutes before cutting.