Tomato Sage Yogurt Quiche with Buckwheat Cheddar Crust

  • Author: Kelly Neil
  • Yield: one 9-inch quiche



¾ cup cheddar cheese, grated

½ cup buckwheat flour

½ cup white flour

⅛ teaspoon kosher salt

½ cup butter, grated, frozen

3-4 tablespoons ice water


4 eggs

1 cup plain Greek yogurt

1 teaspoon Dijon mustard

¼ teaspoon kosher salt

Pinch of ground black pepper

¼ to ½ cup cheddar cheese, grated

½ small-medium onion, chopped, cooked translucent

½ cup cherry tomatoes, halved

3 large sage leaves, finely chopped


In the bowl of a stand mixer or food processor mix cheese, flours, and salt until well combined. Add grated frozen butter to flour and mix until well combined. With machine running, add ice water, one tablespoon at a time, until dough comes together. Form dough into a disk, wrap in plastic wrap, and place in fridge 30 minutes.

Sprinkle counter with flour and roll chilled dough until large enough to fit in a 9-inch tart tin. Press dough into pan, roll the top of the pan with your pin, and trim away excess dough around the perimeter. Place tart tin in freezer 30 minutes.

Preheat oven to 350º. Bake dough, straight from the freezer, on lowest oven rack, 30 minutes or until golden. Set aside on rack to cool while you make the filling.

In a large bowl whisk eggs, Greek yogurt, Dijon mustard, salt and pepper until smooth.

Sprinkle cheddar cheese evenly over bottom of pre-baked crust. Top with cooked onion and tomato halves. Pour egg mixture into dough and sprinkle top with chopped sage. Bake 25-30 minutes until filling is no longer jiggly in the middle. Cool on rack. 


Serve warm or cold. Makes a great breakfast or a light lunch with a side green salad.

Keywords: quiche, pastry, buckwheat flour, eggs, breakfast, lunch

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