The Crust is lovely and I generally follow it though sometimes will sub in sour cream for the yogurt, or buttermilk if I don’t have either sour cream or yogurt on hand. I often add herbs to the base: sage, thyme, rosemary, basil, oregano; it all depends on what filling ingredients I end up using. Also, sometimes I will add ground flax seed, sunflower seeds or wheat germ. Ok, maybe I don’t stick to it all that often!

The Filling is really, what works for you! I almost always use fresh spinach, broccoli, cauliflower, and tomatoes. Sometimes I will add mushrooms, zucchini, sundried tomatoes, kalamata olives or chopped “bacon” rashers.

The Topping varies depending on the filling and again, what you have on hand. The recipe calls for grated cheddar but I also use mozza, monterey jack or feta. Always top off with a sprinkle of fresh ground pepper and fresh basil, if you have it or a sprinkle of dried basil if you don’t.

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 are finely chopped with the exception of zucchini)

1/3 cup diced Onion

1 cup Grated Cheddar, or a combination of cheeses 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 10″ 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.

Bake at 450F for 10 minutes; reduce heat to 350F (175C) and bake for another 30 minutes.

Remove from oven and serve immediately.