|Broccoli florets/Grated zucchini||2 Cup (32 tbs)|
|Leeks||1 Cup (16 tbs), thinly sliced|
|Dried dillweed||1⁄2 Teaspoon, crushed|
|Worcestershire sauce||1 Teaspoon|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Non fat dry milk powder||3⁄4 Cup (12 tbs)|
|Swiss cheese||1⁄4 Pound, grated|
|Freshly grated parmesan cheese||4 Tablespoon|
1 In a skillet, melt butter.
2 Add in broccoli or zucchini, leeks, and seasonings.
3 Cook, covered over low heat for 6 to 8 minutes; stirring constantly.
4 In a bowl, add eggs and milks together. Mix well and set aside.
5 In the bottom of a 9-inch pie plate, arrange the vegetables.
6 Sprinkle the vegetables with cheeses, keeping aside 1 tablespoon Parmesan cheese to sprinkle over the top.
7 Gently pour the egg mixture over the vegetables.
8 Sprinkle Parmesan cheese over the top.
9 Place the pie plate in a shallow baking pan and fill the pan with 1 inch of water.
10 Bake in 350 degrees farenheit oven for 50 to 60 minutes until toothpick inserted in center comes out clean.
11 Serve hot.