Yoghurt & Broccoli Quiche

2013-05-29
  • 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.
Join us on Facebook for other foodie bits and pieces.

Ingredients

  • 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.

Method

Step 1

Heat the oven to 180 degrees. -

Step 2

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 -

Step 3

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. -

Print Friendly


Recipe Comments

  1. posted by Danni on June 1, 2013

    WELL i tried these tonight and they are AMAZING! What scrumtious treats!! I cant wait for little man to try them! love the mountain bread and filling is really tasty:) yum yum yum

      Reply
  2. posted by Danni on June 1, 2013

    ahhh i tried to rate this 5/5 but it messed up and put it as 1/5! how can i change?

      Reply
    • posted by Jess on June 2, 2013

      Hi Danni,
      Thanks, lovely to hear you raving about them and I hope your little man enjoyed them just as much as you did. About the rating – innocent mistake but unfortunately we are unable to change it. Try rating again on a different device or from a different wifi network if you would like. Enjoy, J x

        Reply
  3. posted by Theresa on June 7, 2013

    Love these! I didn’thave any wraps or flat bread so squashed some sourdough with palm of hand, placed them in the muffin tin and blind baked them for about 10min, then ffilled with topping. ..scrumptious! The Lil man is toddling around house with one now :-)

      Reply
    • posted by Jess on June 8, 2013

      Great one Theresa, thank you for the feedback. I have also just made another batch of these as they are so quick and so yummy although next time I will have to try your variation using sourdough bread :) Jx

        Reply
  4. posted by Kara on October 11, 2013

    Made these today and they are so yummy! I used broccoli and zucchini with mountain bread. Next time I will increase the amount of veggies slightly but my little man loved it!

      Reply
  5. posted by Cassie on January 6, 2014

    These look GREAT but I’m just wondering how they would go with freezing? I am currently trawling through all the recipes looking for healthy snack and dinner alternatives for my twins :)

      Reply
    • posted by Jess on January 7, 2014

      Hi Cassie, yes I have frozen these successfully for George. They don’t taste as great as when they are fresh but he happily eats them once defrosted and reheated :) Enjoy, Jx

        Reply
      • posted by Roz Cooper on February 1, 2015

        ah there is my answer!

          Reply
  6. posted by Rita on January 10, 2014

    Just made some of these and they are delicious!! My son better wake up soon I’ve already eaten 3. Lucky I’ve got another 6 in the oven. Might have to stock up on some more yoghurt me thinks.
    Thanks ladies!
    Ps I’ve also got some chicken marinating for the chicken fajitas recipe you posted the other day. Yum!!

      Reply
  7. posted by Jolie on May 28, 2014

    These are a favourite of ours, we cook them often. I’ve tried with them with both bread wraps and pastry. I didn’t feel like bread or pastry tonight though so I made them without either, just cooked the filling. I served them with a side of your cauliflower popcorn and it was delicious! Thanks for making it easy to get veggies into my little one!

      Reply
  8. posted by Jazmin on November 26, 2014

    Very nice. I added some sweet paprika and mild mustard to the quiche mixture and it was lovely and also topped it off with extra grated cheese and another sprinkle of sweet paprika on top and cooked until golden. Yum!!

      Reply
  9. posted by Roz Cooper on January 31, 2015

    Can these be frozen once cooked? And then warmed up once defrosted?

      Reply
  10. posted by sally on April 19, 2015

    silly question; does the broccoli need to be pre-cooked? I would usually pre-cook veggies for a quiche but not sure here? Thanks!

      Reply
    • posted by Allie on May 6, 2015

      I have made this both ways – both work so it’s up to you :) if you don’t pre-cook then just chop it nice and small. Ax

        Reply
  11. posted by Danielle on July 9, 2015

    My 11 month old went on a feeding strike for a few days, and this was one of the only things she was willing to eat other than banana, and pasta. Very thankful for finding this website, so many lovely recipes!

      Reply
    • posted by Allie on July 19, 2015

      How lovely, thank you :) Ax

        Reply
  12. posted by Kate on September 25, 2015

    Just wondering if you could use coconut yogurt or cream instead? My daughter has issues with too much dairy.

      Reply
  13. posted by Loretta on December 10, 2015

    Excellent recipe, currently watching my 7 month old munch on one for lunch, I’ve had 3!

      Reply
  14. posted by Elisha on May 11, 2016

    I make these with rice mountain bread as the base, and it turns out perfectly – holds the shape of the quiche without being too thick. My 9 month old devours them. I’ve made them with lots of combos – pre-roasted pumpkin and peas, pre-roasted sweet potato with broccoli, and adult versions with feta added to the veg.

      Reply

Post A Comment



Average Member Rating

(4.1 / 5)

4.1 5 15
Rate this recipe

15 people rated this recipe