1 (9 inch) unbaked pie crust
4 lg. eggs, at room temp.
1 c. half and half
1/2 tsp. salt (opt.)
1/2 tsp. ground black pepper or 1/4 tsp. cayenne pepper
1/2 tsp. dried oregano
1/3 c. finely chopped onion
1 c. shredded mild cheddar cheese
2 c. chopped cooked fresh, frozen or leftover collard greens, squeezed dry
1/2 c. chopped mushrooms
1/4 c. chopped bell pepper (opt.)

Heat oven to 350 degrees. Bake pie crust about 8 minutes; set aside. In large bowl, lightly beat eggs, half and half, salt (if desired), pepper, oregano, and onion; set aside. Onto bottom of pie crust, sprinkle 1/2 cup cheese. Add greens, mushrooms and bell pepper.

Pour egg and vegetable mixture into crust; sprinkle with remaining cheese. Bake 40 to 50 minutes or until knife inserted into center comes out clean. Let stand about 10 minutes before slicing to allow filling to completely set. Serves 8.