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The yogurt in this quiche makes for light and healthy summer fare. This would also make a good dish for a Father's Day brunch (you could also add a fruit salad and muffins for the special occasion.) Serve it with hash browns.1 prepared 9-inch pie crust, completely thawed, if frozen.
  Eggs 6
  Olive oil 2 Tablespoon
  Plain non fat yogurt 1 Cup (16 tbs) (Or Low Fat)
  Fresh basil 1⁄2 Cup (8 tbs), chopped, divided
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Shredded swiss cheese 1⁄2 Cup (8 tbs) (Or Use Parmesan Or Mozzarella)
  Tomatoes 3 , diced into 1/2-inch pieces to make about 2 cups total
  Grated parmesan cheese 2 Tablespoon (Or Shredded)

Preheat the oven to 375 degrees. Press the crust into a tart or pie pan and trim the excess crust from the edges. Bake it for 10-15 minutes until it is very lightly browned. Remove it from the oven.
Meanwhile, in a large bowl, whisk together the eggs, yogurt, 1/4 cup of basil, salt, pepper and Swiss cheese. Pour the mixture into the pie shell. Top it evenly with the tomatoes and remaining basil. Sprinkle the Parmesan cheese on top (optional) and bake it for 40-45 minutes or until it is firm and lightly browned. (Meanwhile, prepare the hash browns if you are serving them.) Allow the quiche to cool for at least 10 minutes before cutting it into wedges to serve.
You can freeze quiche for up to 2 months, if desired, wrapped tightly. To reheat it, put the cooked and frozen quiche in the oven at 375 degrees for 25 - 30 minutes or until it is heated through.

Scramble Flavor Booster: Use the Swiss cheese, which is a little sharper than the alternatives, or substitute Jarlsberg.

Tip: When dicing the tomatoes, brush some of the watery seeds out of the tomatoes and discard them to avoid making the quiche too watery.

To make hash browns, cut 2 - 3 russet potatoes into 3/4-inch cubes. Boil or microwave them until they are slightly softened, 5-7 minutes, and drain them. (Alternatively, you can grate the potatoes and cook them with the onions, flipping occasionally). Meanwhile, in a heavy skillet over medium heat, sauté 1 small diced yellow onion in 2 Tbsp. olive oil or butter until the onions are translucent, and just starting to brown, 5 - 7 minutes. Add the potatoes and sauté for 5-7 more minutes, until they are browned. Season with 1/4 - 1/2 tsp. salt, 1/8 - 1/4 tsp. black pepper and 1/8 tsp. garlic powder, or to taste. Serve them hot with salsa or ketchup, or topped with shredded Cheddar cheese, if desired.

Nutritional Information per serving (% based upon daily values)
Calories: 240; Total Fat: 14g, 22%; Saturated Fat: 5g, 23%; Cholesterol: 165mg, 55%; Sodium: 380mg, 16%; Total Carbohydrate: 16g, 5%; Dietary Fiber: 1g, 4%; Sugar: 4g; Protein: 11g

Nutritional Information per serving with sidedish (% based upon daily values) (1/6 of hash browns)
Calories: 330; Total Fat: 19g, 29%; Saturated Fat: 5g, 26%; Cholesterol: 165mg, 55%; Sodium: 480mg, 20%; Total Carbohydrate: 28g, 9%; Dietary Fiber: 2g, 8%; Sugar: 7g; Protein: 12g

This recipe has been excerpted from the book The Six O'Clock Scramble: Quick, Healthy, and Delicious Dinner Recipes for Busy Families. To see more about the book or to purchase it, visit or

Recipe Summary

Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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Average: 3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 150 Calories from Fat 94

% Daily Value*

Total Fat 11 g16.2%

Saturated Fat 3.5 g17.7%

Trans Fat 0 g

Cholesterol 168.7 mg56.2%

Sodium 263.3 mg11%

Total Carbohydrates 5 g1.7%

Dietary Fiber 0.66 g2.6%

Sugars 3.2 g

Protein 10 g19.4%

Vitamin A 14.5% Vitamin C 13.4%

Calcium 13.7% Iron 10.5%

*Based on a 2000 Calorie diet