Recipe(tried): Vegetable Custard

Vegetable Custard
Servings 4-5

2 eggs
1 C cottage cheese
1/4 C onion, chopped
broccoli, thawed & drained
1 t pepper
1/4 t sweet basil
1/2 C milk
1/4 C carrots, shredded
1 t salt
1 head of garlic, crushed
1 large tomato, peeled & sliced thick
3/4 C Mozzarella cheese, shredded

In large bowl, beat eggs and milk; add cottage cheese, onion, broccoli, carrots, and seasonings. Mix well. Place in greased 9" pie plate. Bake at 350 F for 35 minutes. Collocate tomato slices on top of custard and sprinkle with cheese. Return to oven for 5 minutes. May substitute zucchini for the broccoli.