Prep 10 mins
Cook 40 mins
Makes one large quiche, or make 2 smaller and freeze one for later.
- 1 (9 inch) deep dish pie shells or 2 (8 inch) frozen pie crusts, regular
- 6 eggs, lightly beaten
- 12 ounces plain yogurt
- 8 ounces swiss cheese, shredded
- 4 slices bacon, cooked and crumbled
- 2 small onions, sliced thin
- 2 tablespoons butter or 2 tablespoons oil
- 1 dash salt
- 1 dash pepper
- 1 dash nutmeg
- 2 tablespoons cheddar cheese, finely shredded
- Preheat oven to 350°F.
- Fill crust(s) with dry beans or marbles and bake 10 minutes.
- Combine eggs and yogurt, set aside.
- Sweat onions in butter or oil, season with salt, pepper and nutmeg.
- Put bacon and onion into crust(s), pour egg mixture over, sprinkle cheddar on top.
- Bake in 350°F oven for 40 minutes.
- Note: If you want to freeze quiche, bake only 20 minutes. Cool, package and freeze.
- To finish, bring to room temperature and finish baking at 350°F for 10 minutes.
- Serve lukewarm/room temperature.
- Feel free to add cooked broccoli, spinach, ham, artichoke hearts, crab, or whatever you want, Bear in mind though, the additions increase the amount of the filling. You may need more crusts!
I note that there is no reference about the swiss cheese in the instructions yet this is a good recipe
I wanted to make quiche but didn't have enough milk or cream. We had lots of freshly homemade plain yogurt, though! I made 2 pie crusts (with 1/2 whole wheat pastry flour) and made this quiche with sausage instead of bacon and jack cheese instead of swiss, since that's what I had on hand. I also omitted the onions since they give my husband indigestion. Making 2 of these could have used a bit more filling, but they came out very nice--the texture was smooth and the flavor was yummy. I will definitely be using this as my basic quiche go-to recipe in the future since it is so simple and I always have plain yogurt in the fridge and eggs from my chickens.
This was delicious. It is a light and fluffy quiche. Very flavorful. I followed the directions exactly, using swiss gruyere chese. It was an eash satisfying meal. I only gave it 4 stars because I think the directions need some clarification. The directions do not mention when to add the swiss cheese. I put the cheese in on top of the bacon and onions, before adding the egg/yogurt mixture. It came out beautiful, but had just a little too much filling for a 9-inch deep dish crust. Next time I think I will divide it into two pans. And I may add mushrooms and spinach.