Quiche with Greek Yogurt

Playing around with recipes. Trying to figure out some that I can eat and feed family too (which is a challenge!). Played around with quiche recipe. I usually make them with just eggs...got a wild hair and added greek yogurt. The yogurt quiche came out lighter in color than regular quiche and I had to put it under the broiler to brown the top which I usually don't do. After I did all that......which is not easy with the "help" of my 3 year old daughter (love her but she makes a mess) sat down to look up the Protein count of the eggs vs greek yogurt.....and actually the eggs have better protein so I could have stayed with my usual recipe.

My usual quiche recipe:

6 eggs

1 cup heavy cream

1/2 tsp nutmeg

salt

pepper

premade pie shells

1 cup grated cheese per quiche (I like sharp cheddar but yesterday used mozerella & cheddar)

filling (see below)

Filling (choose and pick whatever you like):

bacon precooked crispy and cut up into tiny pieces (1 lb bacon does 4 large quiche)

fresh tomatoes (if you use these salt them, remove seeds and and let some of the moisture come out first so your quiche is not soggy)

onions (saute them in butter or olive oil until brown before you put them into quiche) I used two large onions and it worked for 4 quiche

turkey lunch meat cut into small squares

ham cut into small squares

1 cup cheese per quiche

Prebake pie crust for 10 min BEFORE you fill it and rebake it so your piecrust stays crisp (mom taught me that

Fill empty piecrust with fillngs (pick whatever you like) presleeve I also used to add baby spinach (yum). Sprinkle cheese all over filling. Pour egg mixture over the filling up to rim. Bake at 350 for 1 hour.

Greek yogurt version:

1 cup greek plain yogurt

3-4 eggs

2/3 cup heavy cream

1/2 teaspoon nutmeg

Follow the same steps as above . Bake for 350 for 1 hour. Brown top under broiler after baking.

enjoy! also these fit in gallon size freezer bag and after baking freeze really well

Rene'