3 eggs
1 1/4 c. milk
2/3 c. flour
1/2 c. sugar
2 tsp. vanilla
1/4 tsp. nutmeg
1/8 tsp. salt
1 1/2 c. fresh raspberries
Whipped Cream

In small mixer bowl, beat eggs with mixer until foamy. Add milk, flour, sugar, vanilla, nutmeg, and salt, beat with mixer on low speed till smooth. Pour batter into buttered 9 inch quiche dish or pie plate. If desired, remove a few raspberries for garnish. Sprinkle remaining raspberries over batter. Bake in 350 degree oven for 40 to 45 minutes or till knife inserted off center comes out clean. Let stand 15 minutes. Garnish with whipped cream and reserved raspberries. Makes 8 servings.