Cheese Vegetable Quiche
Breakfast
Pastry for 9 inch pie
1 cup chopped fresh broccoli
1 cup chopped fresh cauliflour
1 1/2 cups (6 oz) shredded cheddar cheese
1 1/2 cups (6 oz) shredded Swiss cheese
4 egg yolks, beaten
1 cup whipping cream
1 1/2 t seasoned salt
1/2 t white pepper
1/4 t ground nutmeg
Fit piecrust into a 9 inch quiche dish; trim excess pastry around edges. Prick bottom and sides of piecrust with fork. Bake at 375 for 8 minutes; cool on a wire rack.

Arrange broccoli and cauliflower in a steamer basket over boilingwater. Cover and steam 5 minutes or until crisp-tender. spoon into prepared rust and toop with cheeses.

Combine egg yolks and remaining 4 ingredients, stirring well. Pour over cheese. Bake at 375 for 45 to 50 minutes or until set. Let stand 10 minutes before serving. Yeild: 6 servings.
rjm
Southern Living Cookbook
When Nadine made it, she replaced the Swiss Cheese with Feta.