Broccoli Quiche With Phyllo Crust

Ingredients

• 4 tsp (20 mL) butter
• 4 tsp (20 mL) all-purpose flour
• 1½ cups (375 mL) milk, hot
• 4 eggs
• 2 tsp (10 mL) salt
• ¼ tsp (1 mL) pepper
• pinch freshly grated nutmeg
• 2 cups (500 mL) chopped broccoli (roasted or steamed, and well drained)
• 2 cups (500 mL) grated white cheddar
• 9 sheets phyllo pastry
• ¼ cup (50 mL) melted butter or olive oil
• ⅓ cup (75 mL) bread crumbs