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Woke up like dis- still looks pretty after a night in the fridge
This recipe was born of a pathetically stocked refrigerator, a dash of boredom and some serious TGIF. Inspired by my friend’s article on simplification, I loved the idea of doing some Friday cooking in order to save precious weekend time.
Quiche is a good go-to to have in the fridge because it’s high in protein, easy to make and to store. Daytime sustenance for breakfast or lunch. Good stuff.
I had puff pastry in the freezer but was out of milk- odd. I thought I’d give Greek yogurt a try to replace the milk in my egg mixture and it was this random ingredient which made all the difference! I will never use milk in a quiche again (unless I’m out of yogurt).
Usually I get fancy with my quiches and sauté onions, garlic and other veggies but on this time I took laziness to another level- it was Friday and I was OVER IT after having the flu all week. 
So first things first- I took my pastry out of the freezer to thaw. I had just enough for my square pan so after poking a few holes in it, I baked it in the oven at 200C (400F) for about 15- 20 minutes. Make sure it looks slightly golden because it will cook a bit more with the egg mixture.
Next- a dozen eggs, and two big spoonfulls of full-fat, Greek yogurt (probably about 3/4 of a cup or so). Whisk together until creamy and until the lumps disappear. A dash of white pepper and salt and done egg mixture.
To add a little nutrition I simply chopped up some raw spinach (I used organic stuff from my veggie box) into the pastry once it’s cooled a bit. If you wanna go the extra mile, add some fresh herbs. I have an herb garden literally outside my kitchen door so this time I grabbed a bit of basil to chuck in (last time I made no such effort). 
Now we cannot neglect the cheese, this is a quiche after-all. Use big chunks of feta (or any cheese) and place on top of the spinach. I made sure to stick some in each corner. Don’t worry if little feta ice-bergs poke out of the egg batter once you pour it- that’s the good stuff.
Next- evenly pour egg mixture into the pan, filling in all the nooks and crannies.
Now comes the most difficult part- timing. I’ve found that lower and longer works best- as in lower temperature for longer time.  This one took about and hour at 150C (300F). Test it by poking a knife into the center- much like a cake if the knife comes out clean it’s done AAAAND DONE. Snackalicious.

Author: dawnrieniets


  • 1 Dozen Eggs
  • 1 Cup Plain Greek Yoghurt
  • A Big Bunch Chopped Spinach
  • A Handful Fresh Herbs (Optional)
  • As Much As You Like Feta Cheese (or any substitute)
  • Dash Salt & Pepper
  • 1 Frozen Shortcrust Pastry (Optional)


  1. Line a square pan with pastry and poke holes in it. Bake for 20-30 minutes or until golden. Otherwise, simply grease the pan.
  2. Whisk together eggs, yogurt and salt & pepper
  3. Allow pastry to cool then add spinach and herbs.
  4. Chuck in some cheese.
  5. Pour egg mixture evenly over the spinach.
  6. Bake in the oven for about an hour at a low temperature (150C/ 300F).

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