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Monday, May 20, 2013
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Versatile Yogurt Quiche
This is a quiche that is sure live up to its name. Feel free to make some changes. Use soy yogurt in the vegan version. No matter how you spin it, it's gonna be grand.
At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Occasions
Makes
4 servings
Ingredients
- 3/4 cup all-purpose flour
- 1 tsp. white sugar
- 1 pinch salt
- 1/3 cup butter
- 3 tbsp. cold water
- 1 tbsp. olive oil
- 2 bunches watercress, stems removed
- 2 cloves garlic, crushed
- 1/3 cup chopped green onion
- 1 1/2 cups grated Parmesan cheese
- 5 tbsp. plain yogurt
- 1 tsp. cayenne pepper
Methods/steps
- In a medium bowl, stir together the flour, salt and sugar. Cut in butter until the mixture resembles breadcrumbs. Stir in just enough water to hold together. Roll out on a lightly floured surface to 1/8 inch thick. Use dough to line 4 tartlet pans. Prick with a fork, and refrigerate until needed.
- Heat the oil in a skillet over medium heat. Add watercress, garlic and onions. Cook and stir for about 2 minutes, or until fragrant. Remove from the heat and stir in the Parmesan cheese, yogurt and cayenne pepper and spoon into the chilled tart pans.
- Bake for 20 minutes in the preheated oven, or until filling is firm. Serve warm.
Additional Tips
Ready in 40 min
