Spring Quiche

Served with a salad, this makes for a perfect spring brunch.

2/3 sheet of puff pastry, thawed
4 eggs
1/2 cup Greek yogurt (I used 2%)
1 small clove garlic, minced or pressed
5-6 leaves of basil, torn
1 TBSP chopped fresh dill
1/2 small zucchini, peeled lengthwise using a vegetable peeler to create long thin ribbons
1/2 cup quartered artichoke hearts
1 handful baby spinach
1/4 – 1/3 cup crumbled goat cheese (optional)

View the full recipe at nomappetit.com →