End of Summer Vegetable Bake
1 small head cauliflower, in small florets (5 c.)
1 medium bunch broccoli, in small florets (4 c.)
1 medium onion, chopped
2 garlic cloves, minced
1 Tbsp. butter
2 medium tomatoes, chopped
3/4 tsp. dried basil
3/4 tsp. salt
3/4 tsp. dried oregano
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
4 eggs
1/3 c. half-and-half cream
1 1/2 c. (6 oz) shredded Swiss cheese, divided
1/4 c. shredded Parmesan cheese
Place cauliflower and broccoli in saucepan with a small amount of water. Bring to boil. Reduce heat; cover and simmer for five-10 minutes or until crisp-tender. Drain, set aside. In large skillet, saute onion and garlic in butter until tender. Stir in tomatoes, seasonings, cauliflower and broccoli. Cook, uncovered, until heated through, about four minutes, stirring occasionally. Remove and heat and set aside. In large bowl beat eggs and cream; stir in 1 cup Swiss cheese, Parmesan cheese and vegetable mixture. Transfer to greased shallow two-quart baking dish. Sprinkle with remaining Swiss cheese. Bake, uncovered, at 375° for 25-30 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes before serving. Makes 12 servings.
