Ingredients:
5 eggs
3/4 cup milk
1/4 teaspoon pepper
1 cup (4 ounces) shredded Dofino Light Havarti Cheese
1 package (3 ounces) cream cheese, cubed
3/4 cup frozen California-blend vegetables, thawed and patted dry
1 medium plum tomato, thinly sliced
1/3 cup butter, softened
1 teaspoon minced garlic
12 slices French bread (1 inch thick)

Cooking Directions:
In a small bowl, whisk the eggs, milk and pepper. Stir in Dofino Light Havarti, cream cheese and vegetables. Pour into a greased 9-in. pie plate. Top with tomato slices. Bake at 375° F for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Meanwhile, in a small bowl, combine butter and garlic; spread over both sides of each slice of bread. Broil 3-4 in. from the heat for 1-2 minutes on each side or until lightly browned. Serve with quiche.

Makes 6 servings