1/2 c. plus 2 tbsp. enriched flour
1/4 tsp. salt, divided
2 tbsp. plus 2 tsp. butter
1/4 c. plain unflavored yogurt
1 c. well drained cooked chopped broccoli
1/4 c. finely chopped scallions
1 tbsp. plus 1 tsp. imitation bacon bits
8 oz. Swiss cheese, shredded, divided
4 eggs, slightly beaten
1 c. evaporated skimmed milk
1/8 tsp. pepper

Combine flour and 1/4 teaspoon salt in mixing bowl. Cut in butter until mixture resembles a coarse meal. Add yogurt and mix thoroughly; form into a ball. Roll dough out to approximately 1/8 inch thickness. Fit into a 9 inch pie pan or quiche dish; flute or crimp edges and set aside. Combine vegetables and bacon bits. Cover bottom of pastry shell with 4 ounces cheese; add entire vegetable mixture. Combine eggs, milk, 1/2 teaspoon salt, and pepper. Pour egg mixture over vegetables; top evenly with remaining cheese. Bake at 325 degrees for 50 to 60 minutes or until knife, when inserted in center, comes out clean. Remove from oven and let stand 10 minutes before serving. (Makes 8 servings; 252 calories per serving.)