Categories: Salads, Vegetables 
      Yield: 6 servings 
  
    2/3 c  Water 
      5 T  Butter or margarine 
    1/4 t  Salt 
    2/3 c  All-purpose flour 
      3 ea Eggs 
    3/4 c  Shredded Swiss cheese 
  1 1/2 c  Small spinach leaves 
      8 ea Cherry tomatoes 
 
----------------------------EGG-VEGETABLE SALAD---------------------------- 
    1/2 c  Mayonnaise 
      1 t  Dijon mustard 
    1/4 t  Ground cumin 
      1 c  Raw cauliflower, sliced 
    1/4 lb Raw mushrooms, thinly sliced 
      1 c  Frozen peas (thawed) 
      1 c  Celery, thinly sliced 
      2 ea Green onions & tops, sliced 
      6 ea Hard-cooked eggs 
  
    In a 2-quart pan, bring water, butter, and salt to a boil.  When butter 
  melts, remove pan from heat and add flour all at once.  Beat until well 
  blended. 
    Return pan to medium heat and stir rapidly for 1 minute or until a ball 
  forms in middle of pan and a film forms on bottom of pan.  Remove pan from 
  heat and beat in eggs, one at a time, until mixture is smooth and glossy. 
  Add cheese and beat until well mixed.  Spoon into a greased 9-inch round 
  pan with removable bottom or spring-release sides.  Spread evenly over 
  bottom and up sides of pan. 
    Bake crust in a 400 degree oven for 40 minutes or until puffed and 
  brown; turn off oven.  With a wooden pick, prick crust in 10 to 12 places; 
  leave in closed oven for about 10 minutes to dry.  Remove pan from oven 
  and cool completely.  Remove crust from pan. 
    Prepare egg-vegetable salad.  In a bowl, stir all ingredients except 
  eggs together as listed.  Coarsely chop the 6 hard-cooked eggs; gently 
  fold into vegetable mixture. 
    Line bottom and sides of boat with spinach leaves.  Cut each tomato 
  in half.  Pile egg salad over spinach and garnish with cherry tomatoes. 
  Cut boat in thick wedges. 
  Per Serving (including salad):  18 grams protein, 19 grams carbohydrate, 
  436 milligrams cholesterol, 483 calories.