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Thank goodness that 'real-men-don't-eat-quiche' cliché is behind us. Everyone will enjoy a slice of this savory shrimp and egg pie.

Shrimp Yogurt Quiche

1/4 cup chopped onion
1 1/2 teaspoons butter
4 large eggs
1 cup plain yogurt
1 cup half-and-half
1 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups diced cooked shrimp
1 cup (4-ounces) shredded Swiss cheese
1 (9-inch) unbaked pie crust

1. Preheat oven to 425°F (220°C).
2. In a heated skillet over medium-high heat sauté onion in butter until soft; remove from heat and set aside.
3. Combine eggs, yogurt, half-and-half, salt, pepper, cayenne pepper and onion mixture in a large skillet and stir well.
4. Place shrimp and Swiss cheese in a 9-inch unbaked pie shell; add egg mixture and bake for 10 minutes, then reduce the heat to 300°F (150°C) and continue baking until the top puffs and browns lightly and a toothpick inserted into center comes out clean, 35 to 40 minutes. Let quiche cool at least ten minutes before cutting into it.

Makes 8 servings.