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Yogurt Quiche

Fresh.n.Natural's picture
Ingredients
  9 inch whole wheat pie crust 1 , partially baked for 8 to 10 minutes
  Butter 2 Tablespoon
  Onion 1 Medium, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Fresh spinach 1 Pound, well trimmed (One 10 Ounce Bag)
  Eggs 4 , lightly beaten
  Plain yogurt 1 1⁄4 Cup (20 tbs), drained through 2 thicknesses of cheesecloth for 30 minutes
  Yogurt cheese 1 Cup (16 tbs)
  Snipped fresh dill weed 1 Tablespoon
  Chopped parsley 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

1. Prepare pie shell. Preheat the oven to 400 degrees.
2. Melt the butter in a small skillet and saute the onion and garlic until tender but not browned. Mean-while, put the trimmed and washed spinach in a pan, cover, and simmer with just the water clinging to the leaves until wilted, about 5 minutes. Drain and squeeze dry.
3. Add the cooked onion to the spinach and spread in the bottom of the partially baked pie shell. Combine the eggs, yogurt, yogurt cheese, dill, parsley, salt, and pepper in a bowl. Pour over the spinach.
4. Sprinkle with the Parmesan and bake for 10 minutes, reduce oven temperature to 350 degrees and bake for 40 minutes longer, or until almost set. Let stand for 5 to 10 minutes before cutting.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday

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