I got the idea for this quiche when I was searching around for quiche recipes that included greek yogurt. (I thought I could reduce the number of eggs required for quiche by replacing some with yogurt.) I stumbled across this recipe and thought it looked amazing. Such a beautiful presentation for something so easy! I made a few modifications (including adding more eggs). 🙁 I like a thicker quiche, and I wanted to amp up the presentation by making this in a springform pan and serving it on a pedestal.
You can use whatever vegetables you like in this. I used zucchini, artichokes and baby spinach, but asparagus, leeks or arugula would all work well too. A summer version of this would be excellent with zuchinni, corn and tomatoes.
Served with a salad, this makes for a perfect spring brunch. This is a small recipe that serves 3-4, but you could make it for a larger group by using a full sheet of puff pastry and doubling the rest of the ingredients.
- 2/3 sheet of puff pastry thawed
- 4 eggs
- 1/2 cup greek yogurt I used 2%
- 1 small clove garlic minced or pressed
- 5-6 leaves of basil torn
- 1 TBSP chopped fresh dill
- 1/2 small zucchini peeled lengthwise using a vegetable peeler to create long thin ribbons
- 1/2 cup quartered artichoke hearts
- 1 handful baby spinach
- 1/4 - 1/3 cup crumbled goat cheese optional
- Preheat oven to 400 degrees.
- Roll out puff pastry on a lightly floured surface and place in an 8 inch springform pan.* The dough comes in a square shape, so you may need to cut off the extra dough at the corners and use it to "patch" areas around the sides of the pan.
- Whisk together eggs, yogurt, garlic and herbs and pour over puffed pastry.
- Place zucchini, artichokes and spinach into egg mixture and sprinkle with goat cheese (if using).
- Place in oven and cook for ~20 minutes until eggs are set.
- Serve immediately or allow to cool if you prefer your quiche at room temperature.
6 thoughts on “Spring Quiche”
this looks amazing! GREAT job! spinach, feta and goat cheese? genius!
This looks and sounds delicious! I’m going to make it as part of our Easter brunch! Also, where did you get that awesome cake stand?!! I love it!
I think I’m going to do it as part of my Easter brunch too. Glad you like it! The cake stand is from Williams Sonoma. It was a Christmas gift from my aunt. I love it and goes great with a lot of my woodsy-themed table top stuff. I just checked the site and I don’t think they have it anymore. I think it might have been something that they had just for the holidays.
Thanks for the kind words!
I want to use eggs…how many should I use in place of the yogurt?? I don’t care for yogurt.
You can replace the yogurt with another egg and it should turn out great. I sometimes don’t use yogurt if I don’t have any on hand.
This looks really good, Kelli. I will have have to try this.