With Halloween this past weekend and the cool fall weather blowing through Chicago (thank goodness it’s back up into warmer temperatures now), I was in the mood to bake for family and friends.  With my fridge fully stocked with Cabot Cheddar Cheese as a member of the Cabot Cheese Board  I am always overjoyed to get a periodic assorted cheese care package. . .(FYI: I am not financially compensated to write this post.)

My eight-year old daughter, Sammie, and I got our hands and kitchen messy with King Arthur Flour (a sample of this flour was included in the package.  I am a big fan!)  I found a simple recipe for pie crust - for my purposes, quiche crust - in the The Cabot Creamery Cookbook (p. 49).  It only takes a few ingredients: all-purpose flour, butter, Greek-style yogurt and salt.   In no time, we were in business with a crust ready to roll out.  The best part with this crust recipe is there’s no refrigeration required!

This recipe cuts the butter a bit with yogurt, which I love!  It also gives the recipe a hint of a sour taste, which blends well with a sweet or savory pie or quiche filling.  Don’t be afraid to use your hands to knead the dough gently to create balls before rolling out onto a floured surface.

It was fun to get creative with the filling, too.  I added a large shallot + a diced tomato + a handful of sliced white button mushroom + a few leaves of fresh basil to whisked eggs + a bit more plain Greek yogurt + Cabot Garlic Herb Cheddar + Cabot Aged Cheddar.  It turned out dreamy. . .{feel free to change it up and add other veggies like artichokes, bell peppers, leafy greens, broccoli and even spicy giardiniera a.k.a pickled veggies.}

Fill the crust with the veggies and pour in the egg-cheese mixture and bake.  It’s a quick meal in no-time.  Serve a hearty slice with a mixed greens or fruit salad.  Enjoy at any meal time of day.  It’s a tasty treat.


 Tomato, Mushroom, Basil, Herb Garlic and Aged Cheddar Quiche  

Serves 8 slices


For crust:

2 1/4 cups King Arthur all-purpose flour

12 teaspoons unsalted butter, cold and chopped into small pieces

1/2 cup plain, low-fat Greek-style yogurt,

1/4 teaspoon table salt

For filling:

1 Tablespoon extra-virgin olive oil

1 small shallot, diced

1 medium tomato on the vine, diced

1/2 cup white button mushroom, sliced

3 - 5 fresh basil leaved, coarsely chopped

3 eggs

1/2 cup plain, low-fat, Greek-style yogurt

1/2 cup Cabot Herb Garlic Cheddar

1/2 cup Cabot Aged Reserve Cheddar


Preheat oven to 375 degrees F.

In a medium bowl sift the flour and salt.  Add the butter slices and gradually knead the butter into the flour with clean hands until crumbly.  Add the yogurt and mix together until combined and then knead until dough comes together into a smooth texture.  Split the tough into two balls.  Roll out onto a clean, floured surface.   Place into 9-inch pie baking dishes and bevel the edges as you wish.

In saute pan over medium heat add oil and shallots.  Allow to cook for a minute until shallot starts to soften.  Add tomatoes and mushrooms and cook through for a few minutes.

Meanwhile crack eggs into a medium bowl.  Whisk and add yogurt and basil leaves.  Stir in Herb Garlic Cheddar and mix until combined.

Spread the sauteed veggies over the unbaked crust, pour the egg-cheese mixture over it until evenly distributed. Sprinkle with Aged Reserve Cheddar.   Place in the oven and bake for 20 minutes or until eggs are solid and cheese is golden brown on top.   Remove from the oven and allow to cool for 10 minutes before serving.  Enjoy!

Nutrition Information (per slice): Calories: 488, Total Fat: 26 g, Saturated Fat: 15 g, Trans Fat: 0 g, Cholesterol: 144 mg, Sodium: 167 mg, Carbohydrates: 49 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 14 g

Enjoy eating simply,








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One thought on “Savory Two Cheddar Quiche: Tomato, Mushroom, Basil, Herb Garlic and Aged Cheddar

  • November 5, 2022 at 4:56 am

    Yum! I haven’t had quiche in a million years. Must try this one soon!


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