1 1/2 lbs. fresh broccoli
1 c. thinly sliced leeks or 2/3 c. minced onion
1 tsp. salt
Few drops of hot pepper sauce
1 tbsp. parsley, minced
2/3 c. shredded Swiss cheese
4 eggs, slightly beaten
1 1/4 c. milk
Freshly ground pepper to taste
1/8 tsp. nutmeg
1/3 c. grated Parmesan
Cheese

Cut flowerets from broccoli in thin slices; peel tender stems and cut coarsely. Place broccoli and leeks in a saucepan with 2 tablespoons water. Cover and cook over medium-low heat for 4 to 5 minutes. Drain.

Combine eggs, milk, salt, pepper, pepper sauce, nutmeg, minced parsley and Swiss cheese; stir in vegetables. Turn into well-buttered 10-inch pie pan. Sprinkle top with Parmesan cheese. Bake in center of oven at 350 degrees for 30 to 35 minutes. let cool for 10 minutes. Serve cut in wedges with sliced tomatoes and hot biscuits.