Summer Quiche

• 6 whole Eggs
• 3/4 cups Plain Yogurt
• 1/2 Tablespoons Basil
• 1/2 Tablespoons Thyme
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper
• 4 dashes Tabasco Sauce (any Flavor, Add More Or Less To Your Taste)
• 2 Tablespoons Grated Parmesan Cheese
• 1 whole Zucchini, Small, Diced
• 1 whole Yellow Squash, Small, Diced
• 1 whole Vidalia Onion, Small, Diced
• 3 whole Roma Tomatoes, Diced
• 1 whole Unbaked 9-inch Deep Dish Pie Shell, Thawed

1. Preheat oven to 375 degrees.
2. In a large bowl, combine the eggs, yogurt, herbs, salt and pepper, Tabasco, and parmesan cheese. Beat well.
3. Add the vegetables and stir to combine.
4. Pour the mixture into the pie shell and bake for 35 to 45 minutes or until cooked (the quiche should be firm to the touch).
5. Let cool for 10 minutes before serving. May also be refrigerated until ready to serve and reheated in the microwave.
6. Note: Depending on the size of your eggs, the recipe may yield more than can be held in one pie shell, so bake the remainder in a small oven-proof dish without a crust.
7. Suggestions:
8. - Add crumbled cooked bacon.
9. - Substitute diced bell peppers (any color) for any of the veggies.
10. - Serve with salsa on the side.

eggs, yogurt, basil, thyme, ubc, ubc, tabasco sauce, parmesan cheese, zucchini, vidalia onion, tomatoes, pie shell

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/summer-quiche/ (may not work)