1 ready to bake pie crust
6 oz. nonfat greek yogurt
2 large or 3 small leeks; white and light green part only
1 small sweet onion
1 tbsp. olive oil
1/2 tsp. salt and 1/2 tsp. pepper
Pinch of fresh ground nutmeg
1/3 cup non fat grated mozzarella
1/3 cup grated parmesan
Slice leeks in half lengthwise and thoroughly wash and then thinly slice.
Sauté leeks in olive oil for 5 minutes.
Finely chop onion and add to leeks, continue cooking for 10 minutes.
While leeks and onions are cooking combine eggs, yogurt salt, pepper, nutmeg and mozzarella.
Add leeks to egg mixture and mix well.
Fill unbaked pie crust with quiche mixture and top with grated parmesan.
Bake in center of oven for 35-40 minutes or until center is set.
Let rest for 10 minutes prior to serving.