Fall Vegetable Quiche


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Add a blend of mixed veggies, cheeses and spices to make this delicious quiche that can be eaten for breakfast or dinner.

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  • 4 eggs slightly beaten
  • 2 C. 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 C. cheddar cheese
  • 1 C. monterey jack cheese
  • 1 Tbs. flour
  • 1 unbaked 9-inch pie crust

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Preheat oven to 375 degrees. In a large bowl, combine eggs, yogurt, pepper, salt and curry power. Beat well. 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.

Yields: 6-8 Servings.

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