1/2 lb. fresh broccoli, cut into spears
1 c. quick cooking rice
1 tbsp. minced dried onion
2 beaten eggs
1/2 c. ricotta cheese (I use cottage cheese)
1/2 c. Mozzarella cheese, shredded
1 (2 oz.) sliced pimento, chopped
1/2 c. milk
1 c. shredded cheddar cheese

Cook fresh broccoli spears covered, in 1 inch of boiling salted water for 10 minutes or until crisp-tender. Meanwhile, prepare rice with the dried onion according to rice package directions.

Combine eggs, ricotta cheese or cottage cheese, Mozzarella cheese, pimento, 1/2 teaspoon salt and dash of pepper. Stir in milk. Turn mixture into a 10 inch pie pan or quiche dish. Arrange broccoli atop. Sprinkle cheddar cheese in center. Bake in a 350 degree oven for 20 minutes. Let stand 10 minutes. Serves 4.