Sauteed Vegetable Pie

2 teaspoons extra-virgin olive oil

4-5 cups raw assorted vegetables, chopped (for 2 heaping cups cooked veggies)

1 refrigerated piecrust, such as Pillsbury

4 large eggs

cup skim milk (see note)

cup shredded cheese of choice

½ teaspoon herbes de Provence (see notes)

Salt and pepper to taste

Heat oven to 350 degrees.

Heat oil in a large skillet over medium-high. Add vegetables; toss until cooked through, wilted and tender, 5-7 minutes.

Meanwhile, place crust in a 9-inch pie plate and shape edges according to package directions. When vegetables are cooked, lift them into the crust, using a slotted spoon to drain any extra juices.

In a medium bowl, mix together eggs, milk, cheese and herbs. Whisk well. Pour egg mixture over veggies. Gently shake the crust dish to distribute the egg mixture. Bake in preheated oven for 30 minutes. Remove from oven, slice and serve with salt and pepper at the table.

Refrigerate tightly covered leftovers for up to 3 days, or freeze for up to 6 weeks.

Serves four (makes terrific leftovers!).

Cook’s notes: Any type of milk will be fine. Herbes de Provence is a seasoning blend of dried French-style herbs. For this recipe, I used Whole Foods 365 Herbes de Provence, which is a combination of winter savory, thyme, rosemary, basil, tarragon and lavender flowers.

Nutrition values per serving: 177 calories, 12 g fat (5 g saturated), 5 g carbohydrates, 1 g fiber, 11 g protein, 223 mg cholesterol, 205 mg sodium.