Tomato and Basil Quiche
The yogurt in this quiche makes for light and healthy vegetarian fare to fill you up before the Yom Kippur fast or enjoy when breaking the fast. Serve it with cucumbers dipped in dressing and with buttermilk biscuits or alongside a big salad. Photo by Linda Wolpert.
- 1 9-inch unbaked piecrust, completely thawed if frozen
- 6 eggs
- 1 cup plain nonfat or low-fat yogurt
- ½ cup fresh basil, chopped and divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded Swiss cheese (or use shredded Parmesan or mozzarella)
- 2-3 tomatoes, diced into ½-inch pieces, watery seeds brushed out (about 2 cups total)
- 2 tablespoons grated or shredded Parmesan cheese (optional)
- Preheat the oven to 375 degrees. Press the crust into a tart or pie pan and trim the excess crust from the edges. Bake it for 10 to 15 minutes until it is very lightly browned. Remove it from the oven.
- Meanwhile, in a large bowl, whisk together the eggs, yogurt, ¼ cup of basil, salt, pepper and Swiss cheese. Pour the mixture into the pie shell. Top it evenly with the tomatoes and remaining basil. Sprinkle the Parmesan cheese on top, if using, and bake it for 40-45 minutes or until it is firm and lightly browned. Allow the quiche to cool for at least 10 minutes before cutting it into wedges to serve.
- You can freeze quiche for up to 2 months, if desired, wrapped tightly (allow it to cool fully before freezing it). To reheat it, put the cooked and frozen quiche in the oven at 375 degrees for 25 to 30 minutes or until it is heated through.
- Slow Cooker Directions: A crustless version of this quiche may be made in the slow cooker (the quiche forms its own sort of crust in the slow cooker). To make it, omit the crust. Combine all remaining ingredients except the Parmesan cheese in the slow cooker. Mix well, then cook on low for 3 to 4 hours. Top with Parmesan cheese, turn off the slow cooker and let it sit 10 minutes before serving.