Fresh Vegetable Quiche

5 slices whole wheat bread, toasted
2 tablespoons corn oil
1 cup onion, sliced
1 clove garlic, peeled and minced
5 cups mixed vegetables, cut in pieces;
  carrots, broccoli, caulifower and mushrooms 
3 eggs
1/2 cup ricotta or cottage cheese
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon thyme 1/2 teaspoon marjoram 
1/2 teaspoon basil
12/2 cup grated Swiss cheese
2 tablespoons grated Parmesam or Romano cheese

Grease an 8 or 9 inch square baking pan; line with bread slices.
Heat corn oil in saucepan; saute onion and garlic until golden.
Add remaining vegetables; stir fry, tossing vegetables, lighty 2 
minutes, or until crisp tender.
Add 2 tablespoons water; cover and steam 2 minutes.
Beat eggs in small mixing bowl; add ricotta, salt, white pepper, thyme, 
marjoram, and basil, mixing well.
Pour egg mixture evenly over bread slices; sprinkle top evenly with Swiss 
and Parmesan cheeses.
Bake, uncoved, in preheated 325 oven 35 to 40 minutes, or until silver 
knife inserted in center comes out clean. Serve as main course or 

Note:Quiche can be made in advance, refrigerated, then reheated in 325 
oven to warm through