I have been making this recipe so long that the recipe page is now sandwiched between two layers of packing tape so that it will not deteriorate any further! I got the recipe from a Tupperware dealer when Ultra21’s were all the rage! I loved those so much! I have long since lost the Ultra 21 and now use a 10″Springform pan instead. I like how easy it is to serve from a Springform pan and how easy a Springform is to clean!
1/2 cup Butter
1 1/4 cups Whole Wheat Flour
2 teaspoons Baking Powder
1/2 teaspoon salt
1/2 cup plain Yogurt
3 cups finely chopped Broccoli (it is important that all your veggies [use a combo of Broccoli, Cauliflower, Peppers, Grated Carrot, Mushrooms] are finely chopped with the exception of zucchini)
1/3 cup diced Onion
1 cup Grated Cheddar, or a combination of cheeses: Monterey Jack, Mozza, Swiss, a sprinkle of Parmesan, loosely equal to a cup of grated cheese
2 medium Tomatoes, sliced
1/3 cup Mayo combined with 2 Tablespoons plain Yogurt
8 fresh Basil leaves or 1 1/2 teaspoons dried Basil
Preheat oven to 450F. (230C)
Prepare a 20″ Springform pan by spraying with Vegetable Oil Spray and lightly dusting with cornmeal. Or use the same size Quiche pan.
In mixing bowl, combine flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Add yogurt and stir until the dough comes together.
Press the dough into prepared baking pan and, if using a springform pan, halfway up the sides.
Layer filling over crust in order given.
In a small bowl combine 1/3 cup Mayo and 2 Tbsp Plain Yogurt; spread this over the Vegetable Filling.
Top with grated cheese(s).
Arrange sliced tomatoes and fresh basil leaves on top. (If using dried basil, sprinkle on top of cheese(s)
Bake at 450F for 10 minutes; reduce heat to 350F (175C) and bake for another 30 minutes.
Remove from oven, let stand for 15 minutes, serve.
Serves 6 – 8