Yoghurt & Broccoli Quiche2013-05-29
- Yield : 3-4 individual pie size, 8 muffin size
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
I like to find new ways to use yoghurt in my cooking and these yoghurt and broccoli quiches were a success. My fridge is always stocked with natural or greek yoghurt. Not just little tubs either, buckets of the stuff. George & I enjoy it with our breakfast and often as an afternoon snack. It’s also a healthy alternative to using cream or sour cream in recipes and more cost efficient too as I will often end up throwing out any cream or sour cream that isn’t used. So since I used yoghurt instead of cream I thought I would try using wraps instead of pastry. It’s all good.
Tip: Try substituting the broccoli for any vegetable such as sauteed mushrooms, peas, grated zucchini, baby spinach, roasted pumpkin or sweet potato.
Nutrition Note: 100 ml of natural yoghurt, on average, contains 1000 less kJ, 31.5 g less fat, and 3.5 g more protein than the same amount of cream.
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- 6 x sourdough, mutligrain or gluten free wraps (you could use puff pastry if you like)
- 3 eggs
- 1 cup yoghurt
- 1/4 cup milk
- 1/2 cup loosely packed grated cheese
- 1/2 cup broccoli florets, chopped as large or small as you like or think your child can manage.
Heat the oven to 180 degrees. -
In a medium sized bowl lightly whisk the eggs and milk together. Add the yoghurt and cheese and whisk to combine. Stir through the grated cheese -
Cut the wraps to size (you will probably need to overlap 2 pieces per pie tin) and line individual pie tins or muffin trays. Add a layer of broccoli, or chosen vegetables, and fill with the egg mixture. Bake in the oven for 30-45 minutes depending on the size of your quiches. -
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