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Home / Recipes / Fall Vegetable Quiche

Fall Vegetable Quiche

A colorful cheesy quiche with excellent flavor and texture.
Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


  • 4 eggs slightly beaten
  • 2 c Stonyfield Organic Low Fat Plain Yogurt
  • 1/4 t black pepper
  • 1/4 t salt
  • 1 t curry powder
  • 1 small zucchini (chopped)
  • 1 small summer squash (chopped)
  • 1 c cheddar cheese (shredded)
  • 1 c Monterey Jack cheese (shredded)
  • 1 T flour
  • 1 unbaked 9-inch pie crust


Step 1

Preheat oven to 375°.

Step 2

In a large bowl, combine eggs, yogurt, pepper, salt and curry powder.

Step 3

Beat well.

Step 4

Add vegetables and stir.

Step 5

Place cheese and flour into a re-sealable bag and shake until cheese is completely coated by flour.

Step 6

Add to yogurt mixture and stir.

Step 7

Place unbaked pie crust into a 9-inch pie plate and bake for 3-5 minutes or until crust starts to dry and bubble.

Step 8

Pour yogurt mixture into pie crust and bake for 40-45 minutes.

Step 9

Cover edges of pie crust with tinfoil if it starts brown too quickly.

Step 10

Quiche should be firm to the touch.

Step 11

Let quiche cool for 10 minutes before serving.


Calories: 310, Calories from Fat: 180, Total Fat: 20g, Saturated Fat: 9g, Cholesterol: 135mg, Sodium: 440mg, Total Carbohydrate: 18g, Sugars: 5g, Protein: 14g, Vitamin A: 10%, Vitamin C: 10%, Calcium: 30%, Iron: 6%


Organic Greek Yogurt

Authentic, organic Greek yogurt. Plain, simple, thick, rich and delicious.
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