Greek Leek Quiche

Greek Leek Quiche

Prep Time

15 minutes

Cook Time

60 minutes


Greek Leek Quiche

Ok, quiche is French but I used non-fat Greek yogurt as the quiche base rather than crème fraiche or heavy cream; hence Greek Quiche.  You end up with a lighter and definitely healthier version of a traditional quiche.  Once you start using non-fat Greek yogurt I don’t think you will ever go back.  The quiche choices are endless so use your family favorites, what is in season or even sneak some veggies in without the kids knowing.


  • 1 ready to bake pie crust
  • 6 ounces non-fat Greek Yogurt
  • 3 eggs
  • 2 large or 3 small leeks; white and light green part only
  • 1 small sweet onion chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch of freshly ground nutmeg
  • 1/3 cup non-fat grated mozzarella
  • 1/4 cup grated Parmesan


  • 1 Preheat the oven to 375°F.
  • 2 Slice leeks in half lengthwise, thoroughly wash and thinly slice
  • 3 Sauté leeks and onions in olive oil for 15-20 minutes or until lightly caramelized, then let cool to room temperature.
  • 4 While leeks and onions are cooling combine eggs, yogurt, salt, pepper, nutmeg and mozzarella.
  • 5 Add leeks to egg mixture and mix well.
  • 6 Fill unbaked pie crust with quiche mixture and top with grated Parmesan.
  • 7 Bake in center of oven for 35-40 minutes or until center is just set.
  • 8 Let rest for 10 minutes prior to serving.


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