Fall Vegetable Quiche

Fall Vegetable Quiche

Prep Time: 15 MINUTES

Serves: 6

Cook Time: 50 MINUTES

Ingredients
  • 4 eggs slightly beaten
  • 2 cups Stonyfield Organic Low Fat Plain Yogurt
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 tsp curry powder
  • 1 small zucchini (chopped)
  • 1 small summer squash (chopped)
  • 1 cup cheddar cheese (shredded)
  • 1 cup Monterey Jack cheese (shredded)
  • 1 Tbsp flour
  • 1 unbaked 9-inch pie crust
Instructions
  1. Preheat oven to 375°.
  2. In a large bowl, combine eggs, yogurt, pepper, salt and curry powder.
  3. Beat well.
  4. Add vegetables and stir.
  5. Place cheese and flour into a re-sealable bag and shake until cheese is completely coated by flour.
  6. Add to yogurt mixture and stir.
  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.
  8. Pour yogurt mixture into pie crust and bake for 40-45 minutes.
  9. Cover edges of pie crust with tinfoil if it starts brown too quickly.
  10. Cover edges of pie crust with tinfoil if it starts brown too quickly.
  11. Let fall vegetable quiche cool for 10 minutes before serving.
Breakfast
Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

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