|Enriched flour||1⁄2 Cup (8 tbs) (1/2 cup plus 2 tablespoons)|
|Salt||3⁄4 Teaspoon, divided|
|Margarine||8 Teaspoon (2 tablespoons plus 2 teaspoons)|
|Plain unflavored yogurt||1⁄4 Cup (4 tbs)|
|Cooked chopped broccoli||1 Cup (16 tbs), well drained|
|Finely chopped scallions||1⁄4 Cup (4 tbs)|
|Imitation bacon bits||4 Teaspoon (1 tablespoon plus 1 teaspoon)|
|Swiss cheese||8 Ounce, shredded, divided|
|Eggs||4 , slightly beaten|
|Evaporated skimmed milk||1 Cup (16 tbs)|
Combine flour and 1/4 teaspoon salt in mixing bowl.
Cut in margarine until mixture resembles a coarse meal.
Add yogurt and mix thoroughly; form into a ball.
Roll dough out to approximately 1/8 inch thickness.
Fit into a 9-inch pie pan or quiche dish; flute or crimp edges and set aside.
Combine vegetables and bacon bits.
Cover bottom of pastry shell with 4 ounces cheese; add entire vegetable mixture.
Combine eggs, milk, 1/2 teaspoon salt, and pepper.
Pour egg mixture over vegetables; top evenly with remaining cheese.
Bake at 325°F for 50 to 60 minutes or till knife, when inserted in center, comes out clean.
Remove from oven and let stand 10 minutes before serving.