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tomato sage yogurt quiche

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Tomato Sage Yogurt Quiche

Buckwheat flour and cheddar cheese in the quiche crust add texture and flavor. Thick plain Greek yogurt in place of cream and milk adds a gorgeous tang. And combining it all with fresh sage and baby tomatoes means this recipe has a little bit of everything your heart desires. Bake this Tomato Sage Yogurt Quiche with Buckwheat Cheddar Crust!

Ingredients :
  • 3 Large sage leaves, finely chopped
  • 1/2 cup Cherry tomatoes, halved
  • 1/2 Small-medium onion, chopped, cooked translucent
  • 1/2 cup Cheddar cheese, grated
  • Ground black pepper
  • 1/4 tsp. Kosher salt
  • 1 tsp. Dijon mustard
  • 1 cup Plain Greek yogurt
  • 4 Eggs
  • Crust
  • 4 tbsp. Ice water
  • 1/2 cup Butter, grated, frozen
  • 1/4 tsp. Kosher salt
  • 1/2 cup White flour
  • 1/2 cup Buckwheat flour
  • 3/4 cup Cheddar cheese, grated
Directions :
  1. In the bowl of a stand mixer or food processor mix cheese, flours, and salt until well combined. Add grated frozen butter to flour and mix until well combined. Best restaurants near me
  2. With machine running, add ice water, one tablespoon at a time until the dough comes together. Form dough into a disk, wrap in plastic wrap and place in fridge 30 minutes.
  3. Sprinkle counter with flour and roll the chilled dough until large enough to fit in a 9-inch tart tin. Press dough into the pan, roll the top of the pan with your pin and trim away excess dough around the perimeter. Place tart tin in the freezer 30 minutes.
  4. Preheat oven to 350ºF. Bake dough, straight from the freezer, on lowest oven rack, 30 minutes or until golden. Set aside on a rack to cool while you make the filling.
  5. In a large bowl whisk eggs, Greek yogurt, Dijon mustard, salt, and pepper until smooth.
  6. Sprinkle cheddar cheese evenly over the bottom of the pre-baked crust. Top with cooked onion and tomato halves.
  7. Pour egg mixture into the dough and sprinkle top with chopped sage. Bake 25-30 minutes until filling is no longer jiggly in the middle. Cool on rack.

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