Quiche lorraine -lite but tasty

Ingredients:

one pre-made pie crust
6 eggs
1/2 cup milk
1/2 cup greek yogurt 2% (or sour cream, low fat if you like)
nutmeg, salt, pepper
an onion
canadian bacon (smoked) or lardons*
shredded cheese (swiss, cheddar or, your preference)

*A note on lardons--basically, French smoked pork belly (bacon) with an awesome flavor that's used so ubiquitously in French cooking that if you've ever eaten a real French dish, they've probably been a flavor component. Generally the fat is rendered from lardons to cook other ingredients in.

Pre-bake the pie crust in a tart pan or pie plate; following the instructions on the box for time and temp. Note: make sure the crust stretches up the sides to the top of the plate, b/c it shrinks during cooking. Oh, and don't forget to prick the crust with a fork or it'll puff up in the oven.

Slice the onions and cook them till they caramelize while the crust is cooking. If you're using real lardons, put those in with the onions to extract the yummy flavor.

Scald 1/2 c. milk in microwave, add 1/2 c.greek yogurt & mix.
Scramble 6 eggs, then mix in liquid, 1/4 + t. nutmeg, 1 t. salt, and pepper as desired.
Pour into baked pie crust. Layer in onions, bacon & cheese.
Bake 30 mins at 375 deg. F. till it gets a bit golden on top or knife comes out clean when you stick it in the center.

Serving suggestions:
Eat lukewarm; it's especially good with a big green salad with vinaigrette dressing!

The original recipe is adapted from Julia Child's The Art of French Cooking and from Oui Chef.