1 pkg. crescent rolls (8 rolls per pkg.)
Mustard
2 c. finely chopped broccoli, zucchini and spinach
1 onion, finely chopped
2 eggs
1/4 c. nonfat milk
4 oz. shredded cheese of your choice

Press rolls into pie plate to form a crust. Spread thin layer of mustard over inside of crust. Saute vegetables and onion in nonstick pan. Whip eggs and milk until frothy. Add cheese to egg-milk mixture; then add vegetables while still hot. Mix well. Pour into pie shell. Bake at 350 degrees for 50 minutes. 4 servings.