Arrange any combination of raw veggies in piecrust. Pour quiche batter over top until full. Top with grated cheese and sprinkle a little cinnamon or nutmeg on the top. Bake slowly until done. (325 deg. 35 min.) Batter for 10” crust—blend 3 eggs, 1 ½ c. milk, 3 tbs. flour or cornstarch, ½ tsp. salt. You can get creative with quiches—try tomato slices, mushrooms, and swiss cheese. Or a smidgeon of hot pepper, or add some fresh herbs.