Preheat the oven to 375 degrees. Place the pie crust dough into a pie pan and crimp the edges. Set aside.

Heat 1 teaspoon of olive oil in a large skillet over medium high heat. Add in the onion and broccoli and saute for 5 minutes. Add the spinach and garlic cloves and cook for 2-3 minutes or until the spinach begins to wilt. Remove from the heat.

Spread the vegetable mixture into the bottom of the pie crust dough.

In a medium bowl whisk together half of the cheddar cheese, half of the Swiss cheese, eggs, milk, rosemary, sage, pepper, and salt. Pour over top of the vegetable mixture in the pie pan.

Sprinkle the egg mixture with the remaining cheese.

Cook for 45-50 minutes or until the top of the quiche is golden brown and a knife inserted into the middle comes out clean.