Delicious Vegetarian Tart with Oatmeal Crust and Greek Yogurt

Delicious veggie tart with oatmeal crust (homemade) and Greek Yogurt. Healthy, plant-based and versatile dinner recipe that can easily turn into your favorite weekday meal. 


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 vegetable bouillon cube, preferably 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. 
  • In the meantime prepare your filling.


  • Add onions, bell peppers, baby spinach and bouillon cube to skillet/ pan and saute on stove top (medium heat) until tender (around 5-7 min).
  • In a separate bowl mix eggs with plain yogurt until well combined. 
  • Remove vegetables from stove top and gently (while stirring) add yogurt and eggs mix. Combine well.
  • 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 over-bake and become stiff. 
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. 

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