2 c. sliced fresh broccoli flowerets
1/4 c. sliced green onion
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. dried marjoram, crushed
1 c. skim milk
1 c. (4 oz.) shredded process Swiss cheese
2 beaten eggs
1 c. frozen corn, thawed
1/2 c. chopped walnuts
Basic Pastry

In a saucepan, cook broccoli in a small amount of boiling water for 5 minutes; drain. In the same saucepan, cook onion in butter until tender but not brown. Stir in flour and marjoram. Add milk; cook and stir until thickened and bubbly. Stir in cheese; heat and stir until cheese melts. Gradually stir in beaten eggs. Remove from heat. Stir in broccoli, corn, and walnuts.

Prepare Basic Pastry. On lightly floured surface roll out 2/3 of pastry to 12-inch circle. Fit into 9-inch pie plate. Trim edges 1/2 inch beyond rim. Roll out remaining pastry; cut into 1/2 inch strips. Spoon vegetable mixture into pie plate. Weave pastry strips into lattice on top of vegetables; flute edges. Bake in 350 degree oven for 35 minutes or until crust is browned. Let stand 5 minutes before serving. Serves 8.