Courtesy of Alice May Macdonald

Yield: Serves 4

Ingredients

• ½ Celery, diced
• 2 Tbsp Onion, diced
• 18 Asparagus Spears, blanched & cut into 1-inch pieces
• 2 Tbsp Parsley Flakes
• 6 Johnston’s Bacon, sliced
• ½ Cup Plain Yogurt
• 4 oz Shredded Cheese
• ¼ tsp Salt
• ¼ tsp Pepper
• 1½ Tbsp Grated Parmesan Cheese
• 1 Cup Milk
• 6 Eggs

Cooking Directions

1. Preheat oven to 350°F degrees.
2. Spray 12” skillet with cooking spray and add celery, onion, and bacon; cook until softened. Add asparagus and cook a few minutes longer.
3. Spray 9” pie plate with cooking spray and arrange vegetables in plate. Set aside and let cool.
4. In medium bowl and beat eggs, milk, yogurt, 3 oz cheese, parsley, salt and pepper; pour into pie plate. Combine remaining cheeses and sprinkle over quiche.
5. Bake for 40 minutes or until knife inserted comes out clean. Asparagus can be substituted for broccoli, mushrooms, or any other vegetable you prefer.