Fall Vegetable Quiche
A colorful cheesy quiche with excellent flavor and texture.
|4||eggs slightly beaten|
|2||c||Stonyfield Organic Low Fat Plain Yogurt|
|1||small zucchini (chopped)|
|1||small summer squash (chopped)|
|1||c||Monterey Jack cheese|
|1||unbaked 9-inch pie crust|
Preheat oven to 375°.
In a large bowl, combine eggs, yogurt, pepper, salt and curry powder.
Add vegetables and stir.
Place cheese and flour into a re-sealable bag and shake until cheese is completely coated by flour.
Add to yogurt mixture and stir.
Place unbaked pie crust into a 9-inch pie plate and bake for 3-5 minutes or until crust starts to dry and bubble.
Pour yogurt mixture into pie crust and bake for 40-45 minutes.
Cover edges of pie crust with tinfoil if it starts brown too quickly.
Quiche should be firm to the touch.
Let quiche cool for 10 minutes before serving.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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