VEGETABLE QUICHE

CRUST

1 cup flour

½ cup uncooked Regular, Quick or Instant Cream of Wheat Cereal

pinch of salt

1/3 cup margarine, softened

3 to 4 tab. cold water

FILLING

½ lb. sweet sausage (I usually buy 1 lb. and freeze remainder.)

2 or 3 cloves garlic

2 small onion

1 large stalk celery

2 to 3 carrots

3 to 4 stalks broccoli

4 oz. mozzarella cheese, grated (about 1 cup)

2 tab. uncooked Cream of Wheat

¼ tea. basil

4 eggs, slightly beaten

1¼ cups half and half or milk

Cook sausage until almost done, add garlic and 1 onion; drain on paper towel. Cook 1 onion, celery, carrots and broccoli 20 min. Make crust; flute edges, prick bottom and sides with fork. Bake 5 min. at 450’. Reduce oven to 375’. In large bowl mix vegetables, sausage, cheese and Cream of Wheat. Spoon into crust. In same bowl, stir basil, eggs and milk. Pour evenly over vegetable mixture. Bake 50 min. until puffed and golden or until knife inserted in center comes out clean.