Instructions

1. Preheat oven to 375°.
2. In a large bowl, combine eggs, yogurt, pepper, salt and curry powder.
3. Beat well.
4. Add vegetables and stir.
5. Place cheese and flour into a re-sealable bag and shake until cheese is completely coated by flour.
6. Add to yogurt mixture and stir.
7. Place unbaked pie crust into a 9-inch pie plate and bake for 3-5 minutes or until crust starts to dry and bubble.
8. Pour yogurt mixture into pie crust and bake for 40-45 minutes.
9. Cover edges of pie crust with tinfoil if it starts brown too quickly.
10. Cover edges of pie crust with tinfoil if it starts brown too quickly.
11. Let fall vegetable quiche cool for 10 minutes before serving.