Have you ever thought of baking a Quiche that is less guilt? Yes, I just did it. (Giggle) I substitute the sour cream with yogurt. All you need to do is to strained the yogurt or you may use Greek yogurt because yogurt contains more water than sour cream. You may need to eliminate the excessive water provided to bake a nice quiche.
Ingredients
Puff pastry to cover the base and side of the baking bowl (9inch of diameter)
100 gm Prawn chunks size
2/3 cup yogurt (Greek style)
2 Eggs
1 cup Mozzarella Cheese (grated)
6 Cherry tomato Slices
Salt & Pepper to taste
Oregano & Parsley
Method
1. Line puff pastry at the base and side of the oven proof baking bowl.
2. Pre-bake them in a 160°C Oven for 8 minutes. You don't want to toast them brown, just light yellow.
3. Cut the prawn . Marinate them with salt & pepper. Precook the seafood, to avoid sogginess when baking because seafood then to release liquid when cooking.
4. Mix Greek Yogurt & Eggs together, whisk them well and add salt & pepper to taste.
5. Take out the baking bowl, the puff pastry is slightly puffed by now. Pour 1/2 of the egg & yogurt mixture on top of the puff pastry. Then followed by prawn & 1/2 cup cheese. Then put all of the remaining of the mixture. Place sliced tomato nicely and lastly distribute all the remaining cheese.
6. Bake for 30 minutes. Use a sharp knife, cut the middle of the quiche, if knife comes out dry then your quiche is done.
