Feta, Leek and Sweet Red Pepper Quiche
This recipe happened one day when quiche was on the menu but the cook was out of milk. Yogurt came to the rescue, and with its characteristic tanginess, it turned out to be just the thing to accent a vegetable pie.
Prep Time: 30
Total Time: 90
Servings: 6 to 8
Ingredients:
1 tablespoon Organic Valley butter
1 cup diced sweet red peppers
1 cup finely chopped leeks
Salt and freshly ground black pepper
4 Organic Valley large eggs
1 1/4 cups Organic Valley Live Organic Lowfat Plain Yogurt
1/4 cup fresh basil leaves, cut into slivers
3 ounces Organic Valley Feta Cheese, crumbled
1 nine-inch deep dish pie crust, unbaked
8-12 Greek olives, pitted
8-12 cherry tomato halves
Instructions:
1. Heat oven to 350 degrees. Melt butter in a large skillet over medium flame. Add red peppers and leeks; cook, stirring occasionally, until they’re barely tender, 3-5 minutes. Season with salt and pepper to taste.
2. Whisk eggs, yogurt and basil leaves in a bowl. When the vegetable mixture has cooled a few minutes, stir it into the egg-yogurt mixture.
3. Scatter crumbled feta cheese over bottom of pie crust. Pour egg filling over cheese. To create a garnish, rim the outer edges of the pie with olives and cherry tomatoes, alternating them around the pie and pressing them very lightly into the filling (but not immersing them).
4. Bake until filling is set in the middle, 55-60 minutes. Let stand 10 minutes before serving.
Copyright by Terese Allen
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