Quiche is a great dish to serve when the weather is warm outside. Its light taste and texture will keep you from feeling full on a hot summer day. And its a blank canvas for a variety of vegetables and herbs fresh from the garden
| 6 | eggs | |
| 3⁄4 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1⁄2 | tbsp | basil |
| 1⁄2 | tbsp | thyme |
| 1⁄4 | tsp | black pepper |
| 2 | tbsp | grated Parmesan cheese |
| 1 | zucchini (small, diced) | |
| 1 | yellow squash (small, diced) | |
| 1 | vidalia onion (small, diced) | |
| 3 | roma tomatoes (diced) | |
| 1 | unbaked 9-inch pie shell |
Preheat the oven to 375°.
In a large bowl, combine the eggs, yogurt, herbs, black pepper and parmesan cheese.
Beat well.
Add the onion, squash and tomatoes and stir.
Pour the mixture into the pie shell, and bake for 35-45 minutes or until cooked (the quiche should be firm to the touch).
Let cool for 10 minutes before serving.