Recipes
Leek, Lemon and Feta Quiche
Quiche is a staple in any brunch – but is also great for lunch and dinner. This recipe created by Chef Lynn Crawford is light, fluffy and delicious. Enjoy!
Serves
6
Prep Time
10 min
Cook Time
40 min
Print RecipeIngredients
- 1 sheet frozen puff pastry
- 2 tbsp (30 mL) extra-virgin olive oil
- 2 cups (500 mL) cleaned and diced leeks
- 1 cup (250 mL) heavy cream
- 4 eggs
- 1 tsp (5 mL) grated lemon zest
- 1 tsp (5 mL) kosher salt
- ¼ tsp (1.25 mL) freshly ground black pepper
- 3 oz (90 g) feta cheese, crumbled
Instructions
- Step 1
Thaw puff pastry according to package directions. Preheat oven to 375°F (190°C).
- Step 2
Heat olive oil in a large skillet over medium heat. Add leeks and cook until they are wilted, about 5-7 minutes, then reserve.
- Step 3
In a mixing bowl, whisk together cream, eggs, lemon zest, salt and pepper.
- Step 4
On a lightly floured surface, or between two layers of plastic wrap or parchment paper, roll out the thawed puff pastry to a thickness of about 1/4 inch (5 mm). Line a shallow 9” (23 cm) pie plate and press the pastry up the sides to make a nice edge.
- Step 5
Distribute leeks evenly across the bottom of the dish. Pour the cream mixture over leeks. Top the quiche with feta.
- Step 6
Bake 30 – 40 minutes until the center is firm and the crust and top are nicely browned.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 509 |
| Fat | 41 g |
| Saturated Fat | 15 g |
| Trans Fat | 0 g |
| Carbohydrate | 25 g |
| Fibre | 2 g |
| Sugars | 2 g |
| Protein | 11 g |
| Sodium | 625 mg |
