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

Cut flowerets from broccoli in thin slices; peel tender stems and cut coarsely. Place broccoli and leeks in sauce pan 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 preheated 350 degree oven for 30 to 35 minutes. Let cool for 10 minutes. Serve cut in wedges with sliced tomatoes and hot biscuits. Serves 4 to 6.