2 (10 oz.) pkg. or 1 lg. bunch broccoli, chopped
4 lg. carrots, sliced
1 onion, chopped
2 tbsp. butter
2 tbsp. flour
Salt & pepper to taste
1/3 of 2 lb. box Velveeta cheese or 1/2 lb. mild Colby cheese, grated
2 eggs, beaten
1/2-1 c. bread crumbs
3 tbsp. butter, melted
1/2 c. milk

Seam broccoli and carrots; drain and place into a greased 2 quart casserole dish. Saute onions in 2 tablespoons butter until tender. Add flour, salt and pepper. Mix in milk with whisk until thick (over low heat). Stir in cheese until melted (best with Velveeta cheese). Remove from heat and stir in beaten eggs. Pour over broccoli. Top with bread crumbs (which have been coated with butter). Bake at 325 degrees for 45 minutes or until set. May also pour mixture with broccoli into unbaked pie shell. Bake as directed. Serve as quiche.

Note: As quiche omit bread crumbs may sprinkle with grated Colby cheese instead.