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.