This quiche made a lovely Saturday morning breakfast for us, but it is just as good for lunch or a late supper. I experimented with using a different ingredient and found that a cup of Greek Yogurt works well with other traditional quiche ingredients. I used a heaping cup of chopped ham here, but will try it soon with chopped fresh vegetables instead. Serve with fresh fruit or green salad tossed with a citrus vinaigrette.
Ham and Swiss Quiche with Greek Yogurt
1 9 or 10 inch pie unbaked pie crust
1 generous cup chopped ham
1 cup grated swiss cheese
1 shallot, sliced very thin
3 large eggs
1 cup Greek yogurt
2/3 cup milk
1/8 teaspoon nutmeg. (a pinch!)
1/2 teaspoon salt
freshly ground black pepper to taste
Preheat oven to 350 degrees. Fit the unbaked pie crust into Quiche baking dish. Sprinkle chopped ham over bottom of crust, top with 3/4 of the grated cheese, reserving 1/4 cup. Scatter thinly sliced shallot over this mixture. In a medium bowl, beat eggs and add yogurt and milk with nutmeg,
In a medium bowl, beat eggs and add yogurt and milk with nutmeg, salt, and pepper.. Blend, then pour slowly over ham and cheese. Top with remaining 1/4 cup cheese and sprinkle extra nutmeg over top if desired. Bake for 35-45 minutes or until knife inserted in center comes out clean.