🥚 Crustless Quiche with Greek Yogurt, Veggies & Cheese

Serves: 4–6

Prep Time: 15 minutes

Cook Time: 35–40 minutes

Ingredients

• 6 large eggs

• 1 small container (5–6 oz) plain Greek yogurt

• ½ cup shredded cheese (cheddar, mozzarella, or your favorite blend)

• ½ small onion, finely chopped

• ½ bell pepper, diced (any color)

• 1 tomato, chopped (reserve a few slices for top if you like)

• 1 small avocado, diced (added just before baking or after)

• 1 tablespoon chopped fresh parsley (plus extra for garnish)

• Salt and pepper, to taste

• Olive oil or butter, for sautéing and greasing the pan

Instructions

Preheat the oven:

Set to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan with olive oil or butter.

Sauté the veggies:

In a small skillet, warm a little olive oil over medium heat.

Add the onions and peppers; cook for about 4–5 minutes until softened.

Remove from heat and let cool slightly.

Mix the egg base:

In a large bowl, whisk together the eggs and Greek yogurt until smooth and creamy.

Add salt and pepper to taste.

Combine the filling:

Stir in the cheese, sautéed onions and peppers, chopped tomato (reserve slices if desired), parsley, and half of the diced avocado (if baking it).

Mix gently to combine.

Pour and bake:

Pour the mixture into the prepared dish.

Top with a few tomato slices and extra cheese if you like.

Bake for 35–40 minutes, until the center is set and lightly golden around the edges.

Cool and garnish:

Let the quiche cool for 5–10 minutes before slicing.

Top with the remaining fresh avocado and a sprinkle of parsley.

Tips

For extra flavor, add a pinch of smoked paprika or a few crumbles of feta. This quiche reheats beautifully—store leftovers in the fridge for up to 3 days.