Spinach, Broccoli, and Olive Quiche

Vegan!
http://www.theveganhousehold.com/mains/the-gourmet-vegan-cant-tell-the-difference-quiche/
http://chocolateandzucchini.com/recipes/vegetables-grains/vegan-quiche-filling-recipe/

Pre-made pie crust
1 tbsp. olive oil
1 onion
10 oz. chopped spinach (frozen)
10 oz. chopped broccoli (frozen)
1/2 c. green olives, halved
2 eggs
1/2 c. milk

Preheat oven to 375. Once heated, cook pie crust for 10-15 minutes.
Brown onion in olive oil. Add spinach, then broccoli until everything is defrosted and not wet.
Put vegetables in pie crust, layering with olives.
Beat together eggs and milk. Pour over the vegetable mixture in pie crust.

Bake 30-40 minutes (until not jiggly), and then set for 15 minutes before eating.

Alternatively try this recipe to make pie crust without rolling
http://www.kingarthurflour.com/recipes/no-roll-pie-crust-recipe

Pie Crust

Basic oil pie crust

1.5 c. (180g) (whole wheat white) flour

1/2 tsp. sugar

6 tbsp (75g) oil

1/4 c. (59g) (Ripple) milk or water

Mix and press into the bottom of glass dish or iron skillet.

See this recipe for a no oil crust made with almond flour, tapioca starch, and flax. https://frommybowl.com/3-ingredient-pie-crust/