Delicious Vegetarian Tart with Oatmeal Crust and Greek Yogurt


Why we Love it: 

  • Vegetables rich
  • Healthy
  • Easy to make 

I have always shied away from the versatile quiche/tart recipes mainly because of the Crème fraîche. It’s just too heavy for me. 

Another no-go was the buttery crust. Most store bought crusts are super easy to use, but the ingredients on the label make me think twice before buying. I just do not feel comfortable feeding my toddler food that contain ingredients I cannot even pronounce. Let alone understand. 


Recently though I have been wondering if I can substitute the buttery crust with a healthier & child-friendly base. so, that’s how my oatmeal crust was born. 

It’s so soft and delicious (just make sure you do not over bake – otherwise it will become too stiff and hard). 

For those who cherish a good & easy to prepare recipe for the whole family to enjoy together (like I do), the quiche is probably one of the best options. I feel I can throw almost every vegetable in there. That totally makes my efforts to decrease food waste much easier. 


Vegetarian Quiche with Oatmeal Crust

Veggie packed quiche laid on a healthy and simple oatmeal crust. Ideal spring/fall quick meal for the whole family to enjoy together. 
CourseMain Course
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings


Oatmeal Crust

  • 2 cups oats , GF if needed
  • 2/3 cup whole wheat flour, GF if needed
  • 1/3 cup olive oil, extra virgin
  • 1/2 cup water
  • 2 eggs, beaten


  • 3 red onion heads, ring-minced
  • 3 red bell peppers, minced
  • 1 cup baby spinach, washed
  • 1/2 cup greek yogurt, plain
  • 3 eggs, medium
  • 2 tbsp olive oil , extra virgin
  • 1 cube all purpose bouillon cube, organic


Oatmeal Crust

  • In a large bowl mix all oatmeal crust ingredients until well combined.
  • Spread evenly on your quiche form (preferably ceramic baking dish) of choice and bake on 180 C/360 F for about 8-10 min. 
  • Set aside to cool down and start preparing your filling. 


  • Saute all chopped veggies + bouillon cube until tender on a stove top with some olive oil on medium heat. 
  • In a separate bowl mix eggs with plain yogurt until combined. 
  • Take veggies off the stove top and mix with eggs and yogurt. 
  • Place over the oatmeal crust and bake until golden on 180 C/360 F for about 40 minutes. 

Recipe Notes

Take care to remove your oatmeal crust in time (10 min max) , otherwise when you add the filling mix, crust may overbake and become tender. 
I alway saute my veggie mix with lid on (not traditional I know), to reduce water and nutrients evaporation. 
Once you remove veggies from stove top and mix with eggs and yogurt, mixture may seem to water-y. Don't worry, it's meant to be rich in liquid. Otherwise the quiche filling will be dry and not that rich in flavor. 

Did you make this recipe?

I’d love to hear how it turned out for you! You can leave a comment below and/or snap a picture and share it on Instagram – using #shinemommy and tagging @anashinemommy in the photo itself.

Little Note:

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