Eggs, Greek yogurt, milk, vegetables, and optional ham or turkey bacon bake into a crustless quiche in a nine-inch pie dish. The vegetable choices are flexible within the listed one-cup amount, while the basic custard stays the same.
Ingredients
- 6 large eggs, or egg whites, or a combination
- 1 cup plain non-fat Greek yogurt
- 1/2 cup non-fat milk or unsweetened almond milk
- 1 cup chopped spinach, bell peppers, onions, mushrooms, or broccoli
- 1/2 cup diced lean ham or turkey bacon, optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder, optional
- 1/4 teaspoon onion powder, optional
- Cooking spray
Instructions
- Preheat the oven to 375°F (190°C). Coat a 9-inch pie dish or similar baking dish with cooking spray.
- Whisk the eggs, Greek yogurt, and milk until smooth. Stir in the salt, pepper, and optional garlic and onion powders.
- Add the chopped vegetables and optional ham or turkey bacon.
- Pour into the dish and spread the ingredients evenly.
- Bake for 25–30 minutes, until lightly golden and set in the middle. The center should reach 160°F (71°C) for the egg-and-ham version; if using turkey bacon that requires cooking, it should reach 165°F (74°C).
- Cool for a few minutes before slicing.
Fresh herbs may be added for another flavor variation. Refrigerate leftovers promptly and reheat them to 165°F (74°C).
