October 2016 Winner!

Prayani Savory Quiche

From Joan Ellsworth


Pastry shell for a 9” deep-dish crust

1 8-oz. tub Prayani Indian Savory Yogurt

3 eggs 1 cup grated Monterey Jack/Cheddar cheese

1 cup cooked sliced zucchini ¼ cup thinly sliced green onion, both white and green parts

½ tsp garlic salt

(3/4 cup crumbled bacon, optional)

Line pie or quiche dish with pastry, prick with fork and chill. Bake about 10 minutes with the rim covered in foil* so it does not get too brown. (Immaculate or Pillsbury brands make nice pre-rolled crusts) Slice a small zucchini** into 1/8 inch rounds and then slice rounds in half. Sprinkle with salt and cook in microwave or sauté until just soft. Press the cooked zucchini between layers of paper towel to remove excess moisture or your quiche will be soggy in the middle. In a mixing bowl, beat 3 eggs and then add Prayani yogurt (cucumber or other flavor of your choice) and one cup of shredded cheese. Blend and then fold in the zucchini, slice onion and garlic salt. (If desired, you can also add ¾ cup crisp crumbled bacon or chopped ham in the style of a Quiche Lorraine) Cover the rim with foil again and bake at 350° F for 45 minutes. A knife inserted into the middle should come out clean. Let rest for 5-10 minutes and serve warm.