Overnight Breakfast Casserole

2-3 slices bread (cut in squares)
1 c. sharp cheese, grated
6 eggs, beaten
Salt
1 lb. bulk sausage
2 c. milk
1/2 tbsp. dry mustard

Place bread pieces in greased casserole. Brown sausage and drain. Spread over bread. Add 1 cup grated cheese. Make mixture of 6 eggs, 2 cups milk, salt and 1/2 tablespoon dry mustard. Pour over above and refrigerate overnight. Bake 1 hour at 350 degrees. Excellent for brunch or breakfast when you have guests.

Broccoli/Mushroom Quiche

1 9-inch pie shell
1 head broccoli, chopped
8 oz fresh mushrooms, thinly sliced
1 cup milk
3 eggs, beaten
2 Tbsp margarine, melted
1 Tbsp flour
1 tsp salt
1/2 - 1 tsp pepper
1 cup shredded cheddar cheese,

Preheat oven to 375 degrees. Bake pie crust about 10 minutes or until bottom is slightly brown. Let cool. Cook broccoli until tender; drain well. Combine milk, eggs, margarine, flour, salt, pepper and 3/4 cup cheese; whisk until well blended. Sprinkle remaining 1/4 cup of cheese over crust. Layer broccoli and mushrooms on cheese. Pour milk and egg mixture over all. Bake at 375° for 35 to 45 minutes or until a knife inserted in center comes out clean.
4 to 6 servings.

Vegetable Quiche

1 cup all-purpose flour
1/4 tsp dried leaf thyme, crumbled
1/4 tsp dried leaf oregano, crumbled
dash salt
3 Tbsp butter
3 Tbsp shortening
3-4 Tbsp milk

Filling:
2 cups shredded cheddar cheese
1/2 cup cauliflower, cooked and well drained, cut into smaller pieces
1/2 cups frozen peas and diced carrots, cooked and well drained
3 Tbsp flour
1/2 tsp dried leaf thyme, crumbled
1/2 tsp salt
1/4 tsp dried leaf oregano, crumbled
1/8 tsp garlic powder
1/8 tsp pepper
1 Tbsp butter
1/2 cup chopped onion
1 1/4 cups milk
3 eggs, beaten

Preparation:
Combine flour, 1/4 teaspoon thyme and 1/4 teaspoon oregano. Cut in 3 tablespoons butter and 3 tablespoons shortening until mixture resembles coarse crumbs. Sprinkle with the milk, one tablespoon at a time, mixing until dry ingredients are moistened. Shape dough into a ball. Roll out on a lightly floured surface to form a circle 12-inches in diameter. Line a 9-inch pie plate with pastry; turn under edges and flute, forming a rather high rim.

For filling, combine cheese, vegetables, flour, thyme, salt, oregano, garlic powder, and pepper; gently toss. Place cheese mixture in bottom of pie crust. Melt butter in a skillet; saute onion until tender, about 5 minutes. Sprinkle onion over cheese mixture. Combine milk and eggs; pour over cheese mixture. Bake at 350° 45 to 50 minutes, or until a knife inserted in the center comes out clean. Let vegetable quiche stand 10 to 12 minutes before serving.