1 pastry shell
1 c. finely chopped celery
2 chopped garlic cloves
1 tsp. basil
1/2 lb. lean ground beef
1 tbsp. cider vinegar
1 c. shredded cheddar cheese
2 eggs
1/2 c. plain yogurt
1 c. finely chopped onion
1 tbsp. vegetable oil
1 tsp. paprika
1 tsp. thyme
1 (8 oz.) can tomato sauce
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. heavy cream

Bake pastry shell. Saute onions and celery in oil in medium sized skillet, stirring for 5 minutes. Add garlic, paprika, basil, thyme. Cook for 1 minute, crumble ground beef in skillet, cook until no longer pink, drain off fat, add vinegar, salt and pepper. Sprinkle cheese over bottom of pie crust. Spoon meat mixture over cheese evenly. Combine the eggs, cream and yogurt in a medium bowl, beat with wire whisk until smooth. Pour gently over meat filling the crust. Bake quiche on cookie sheet in preheated oven at 375 degrees for 30 to 40 minutes. Before serving sprinkle with remaining paprika.