1 (9") pastry crust, unbaked
2 c. finely chopped zucchini
1 med. onion, finely chopped
1/4 c. water
3 beaten eggs
1 (8 oz.) plain yogurt
1 1/2 c. grated Swiss or Jack cheese
2 tbsp. flour
1/2 tsp. dill weed
1/4 tsp. salt
Dash of pepper

Line pastry shell with a double thickness of foil. Bake at 450 degrees for 5 minutes. Remove foil and bake 5 to 7 minutes or until edges are light brown. Reduce oven to 350 degrees.

Meanwhile, in 2 quart saucepan, combine zucchini, onion and water. Bring to boiling; reduce heat. Simmer, covered, about 3 minutes. Drain well.

In a medium bowl, combine eggs, yogurt, cheese, flour, dill weed, salt and pepper. Stir in vegetables. Pour mixture into hot pastry shell.

Bake, uncovered, in 350 degree oven for 25 to 30 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Serves 6.