I like to find new ways to use yoghurt in my cooking and these yoghurt and broccoli quiches were a success.  My fridge is always stocked with natural or greek yoghurt.  Not just little tubs either, buckets of the stuff.  George & I enjoy it with our breakfast and often as an afternoon snack.  It’s also a healthy alternative to using cream or sour cream in recipes and more cost efficient too as I will often end up throwing out any cream or sour cream that isn’t used.  So since I used yoghurt instead of cream I thought I would try using wraps instead of pastry. It’s all good.

Tip: Try substituting the broccoli for any vegetable such as sauteed mushrooms, peas, grated zucchini, baby spinach, roasted pumpkin or sweet potato.

Nutrition Note:  100 ml of natural yoghurt, on average, contains 1000 less kJ, 31.5 g less fat, and 3.5 g more protein than the same amount of cream.
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Ingredients

• 6 x sourdough, mutligrain or gluten free wraps (you could use puff pastry if you like)
• 3 eggs
• 1 cup yoghurt
• 1/4 cup milk
• 1/2 cup loosely packed grated cheese
• 1/2 cup broccoli florets, chopped as large or small as you like or think your child can manage.

Method

Step 1

Heat the oven to 180 degrees. -

Step 2

In a medium sized bowl lightly whisk the eggs and milk together. Add the yoghurt and cheese and whisk to combine. Stir through the grated cheese -

Step 3

Cut the wraps to size (you will probably need to overlap 2 pieces per pie tin) and line individual pie tins or muffin trays. Add a layer of broccoli, or chosen vegetables, and fill with the egg mixture. Bake in the oven for 30-45 minutes depending on the size of your quiches. -