Ingredients:
Base 
• 400 g packet savoury short pastry 

Filling
• 4 large onions
• 2 cloves garlic
• 2 tablespoons oil
• 3 eggs
• 1 cup EASIYO Natural Yogurt
• ¼ cup chopped chives


Method:
Roll pastry out on a lightly floured board to 0.5 cm thickness and use to line a 35 cm flan dish or tin.
Line with baking paper, fill with baking blind beans and bake at 190 C for 10 minutes.
Remove baking blind material and return pastry case to oven for 3 minutes to dry.
Cool while preparing filling.
Arrange onions over pastry base. Pour over egg mixture.
Bake at 180 C for 25 minutes or until filling is set.
Serve warm with a green salad. 

Filling
Peel onions and slice thinly. Crush, peel and chop garlic.
Heat oil in a frying pan and sauté onions and garlic for 5 to 10 minutes or until lightly golden.
Beat eggs with a fork and mix in yogurt and chives. 


Variations/Comments:
Make individual ones of these if you have small tart tins.

SERVES 4 to 6