Preheat the oven to 350ºF (176ºC) and grease a pie pan (a 9-inch glass pie pan was used) with the oil.
Arrange the broccoli, tomato, spinach, and cheese evenly in a single layer in the prepared pie pan.
Whisk the eggs, milk, salt, and garlic powder in a mixing bowl. Pour the egg mixture over the broccoli, tomato, and cheese.
Bake for 30 to 35 minutes or until the egg has set and is firm to the touch. Let the quiche cool for 5 minutes before slicing.
Slice the quiche into wedges, top each serving with 1/2 cup of yogurt or serve on the side.
Notes
Leftovers: Refrigerate in an airtight container for up to four days.
More Protein: Add sausage or bacon
More Flavor: Add finely chopped onions and red pepper flakes.
