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Greek Leek Quiche


  • 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

Prep Time:

15 minutes

Cook Time:

1 hour


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. 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.