Yogurt Leek Pie

By Cathe Olson

1 8- or 9-inch pie crust, partially prebaked

1 tablespoon olive oil

2 cups chopped leeks

3 eggs

1 1/4 cups plain yogurt

1/4 teaspoon sea salt

1/2 cup shredded cheese

2 tablespoons parmesan cheese

1/4 cup chopped parsley

Preheat oven to 350 F. Prepare pie crust and place in 8- or 9-inch pie pan. With fork, prick crust all over. Bake 10 minutes. Remove from oven. Increase oven temperature to 375 degrees.

Warm skillet to medium-low heat. Add olive oil and leeks. Let cook, stirring occasionally for about 10 minutes, or until soft. In bowl, beat together eggs, yogurt, and sea salt until smooth. Stir in cheeses, parsley, and cooked leeks. Pour mixture into prepared pie crust. Bake 40 minutes, or until center is set. Cool 10 minutes before cutting.