The last thing you want to do when it’s hot outside is turn on the oven.
But I promise you, if you bake this Tomato Sage Yogurt Quiche with Buckwheat Cheddar Crust one evening, when it’s a *bit* cooler outside, you’ll thank me for it.
Texture and Tang
Buckwheat flour and cheddar cheese in the quiche crust add texture and flavour.
Thick plain Greek yogurt in place of cream and milk adds a gorgeous tang.
And combining it all with fresh sage and baby tomatoes means this recipe has a little bit of everything your heart desires.
Tomato Sage Yogurt Quiche with Buckwheat Cheddar Crust
- Stand mixer or food processor
- Measuring cups and spoons
- 9-inch tart tin
- Wire rack
- Rolling Pin
- Large bowl
- 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
- 1 pinch black pepper, ground
- 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 bees wax or 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.
- Transfer dough into tin, roll the top of the tin with your rolling 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 wire 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.