Ham and Swiss Quiche with Greek Yogurt

yogurtquiche

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.

Summer Smoothies

Mango is my favorite tropical fruit.  We particularly like the small sweet Adolfo mango, also known as Champagne Mango.  I stand the mango up on its stem end, carefully slice down each side of the large seed, then, holding a mango half in my palm, make crisscross diagonal cuts.  Then I turn the half inside out so that the bite size pieces can be scooped off with a spoon. For fruit plates, I sometimes leave the half just as it is i the photo, for each person to scoop for themselves.

When we lived in Indonesia, we had a mango tree in our back yard.  I made pies with them, very much like peach pie.

I like them plain, but also use them in salsa, sauces, and smoothies.  Summer is upon us here on the Texas Gulf Coast, so a mango smoothie is a wonderfully cool, refreshing breakfast.  This week I made them with some mint, kiwi, and blueberries added.  Yum!

Summer Smoothies

1 cup Greek Yogurt, plain

2 mangos, pitted, peeled and cubed

2 kiwi

1/2 cup blueberries

1 sprig of mint leaves, plus extra for garnish

Mix all ingredients in blender, adding a few ice cubes for extra chill.  Pour into 2 tall glasses, garnish with mint and peach or mango slice.