Preheat oven to 375°F. 

Using a large skillet, heat olive oil over medium-high heat. 

Add broccoli and onion to the skillet and cook until crisp and tender, stirring occasionally. 

Stir in spinach and garlic, cooking for 4-5 minutes or until spinach is wilted.

Place pie crust in a pie plate and flute the edges. 

Fill pie crust with broccoli mixture. 

In a small bowl, whisk together eggs, milk, rosemary, salt, and pepper. Stir in half of the cheddar cheese and half of the Swiss cheese. 

Pour the egg mixture over the vegetables and sprinkle the remaining cheese on top.

Bake for 30-35 minutes, or until a knife inserted in the center comes out clean. 

Allow to sit for 15 minutes before cutting and serving.