Leek, Lemon, and Feta Quiche

By Lori

4 Person

75 Minutes

0 Calories

It’s perfect for a casual celebration meal, a Sunday brunch, or lunch to go. If you’re cooking just for one, make individual-size quiches and freeze some for later; you’ll be glad to have them on hand.

Ingredients

2 1/2 oz. feta cheese, cut into 4 (approx 1/2-inch) slices
2 tsp. ouzo (optional)
1 freshly ground black pepper,pinch
1 tsp. kosher salt
1 tsp. freshly grated lemon zest
3 eggs
1 cup half-and-half
2 tbsp. extra-virgin olive oil
1 pound leeks
1 sheet frozen puff pastry

Method

01

Preheat oven to 375 degrees F. Thaw puff pastry according to package directions.
02

Prepare the leeks. Rise off any visible dirt and slice the roots from the end. Remove the dark green tops, leaving a couple inches of light green with the white portion of the leeks. (The dark trimmings can be reserved for another use, adding them to a vegetable or chicken stock, for example.) Halve the leeks lengthwise, then cut crosswise in 1/2-inch slices. Dump the slices in a colander or salad spinner and rinse thoroughly; if you don’t, you risk having a gritty, sandy quiche, as leeks often hide dirt deep in their layers. Let the leeks drain well, or spin dry.
03

Heat the olive oil in a large skillet over medium heat until it shimmers. Add the leeks and cook until they are wilted; don’t cook them so much that they give off liquid. Turn off the heat and let sit.
04

In a mixing bowl or large measuring cup, using a whisk or fork, beat together the half-and-half, eggs, lemon zest, salt and pepper. Add the ouzo, if using.
05

Prepare the pastry crusts. 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. Line a shallow pie plate or cut the pastry into four circles to fill individual baking dishes. Press the pastry up the sides to make a nice edge.
06

Fill the quiches. Distribute the leeks evenly across the bottom of the dish(es). Pour the milk mixture over the leeks. Top the quiche(s) with the slices of feta. (If you have feta that crumbles apart, don’t worry, just sprinkle it on top.)
07

Bake 30-40 minutes, depending on size of the quiche(s). The center should be solid and the crust and top nicely browned. Let the quiche cool for at least 10 minutes before serving. The quiches taste great hot, room temperature, even cold.
08

Enjoy with a simple green salad and a glass of chilled assyrtiko from award-winning Domaine Sigalas (Santorini).

Related Tags

Dinner Recipes

Quiche Recipes

Leek, Lemon, and Feta Quiche

3.5

( By Lori )

01 Information

Grade medium
Serving 4 servings
Prep Time 30 Mins
Cook Time 45 Mins
Total Time 75 Mins

02 Ingredients

2 1/2 oz. feta cheese, cut into 4 (approx 1/2-inch) slices

2 tsp. ouzo (optional)

1 freshly ground black pepper,pinch

1 tsp. kosher salt

1 tsp. freshly grated lemon zest

3 eggs

1 cup half-and-half

2 tbsp. extra-virgin olive oil

1 pound leeks

1 sheet frozen puff pastry

03 Method

Step 1

Preheat oven to 375 degrees F. Thaw puff pastry according to package directions.

Step 2

Prepare the leeks. Rise off any visible dirt and slice the roots from the end. Remove the dark green tops, leaving a couple inches of light green with the white portion of the leeks. (The dark trimmings can be reserved for another use, adding them to a vegetable or chicken stock, for example.) Halve the leeks lengthwise, then cut crosswise in 1/2-inch slices. Dump the slices in a colander or salad spinner and rinse thoroughly; if you don’t, you risk having a gritty, sandy quiche, as leeks often hide dirt deep in their layers. Let the leeks drain well, or spin dry.

Step 3

Heat the olive oil in a large skillet over medium heat until it shimmers. Add the leeks and cook until they are wilted; don’t cook them so much that they give off liquid. Turn off the heat and let sit.

Step 4

In a mixing bowl or large measuring cup, using a whisk or fork, beat together the half-and-half, eggs, lemon zest, salt and pepper. Add the ouzo, if using.

Step 5

Prepare the pastry crusts. 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. Line a shallow pie plate or cut the pastry into four circles to fill individual baking dishes. Press the pastry up the sides to make a nice edge.

Step 6

Fill the quiches. Distribute the leeks evenly across the bottom of the dish(es). Pour the milk mixture over the leeks. Top the quiche(s) with the slices of feta. (If you have feta that crumbles apart, don’t worry, just sprinkle it on top.)

Step 7

Bake 30-40 minutes, depending on size of the quiche(s). The center should be solid and the crust and top nicely browned. Let the quiche cool for at least 10 minutes before serving. The quiches taste great hot, room temperature, even cold.

Step 8

Enjoy with a simple green salad and a glass of chilled assyrtiko from award-winning Domaine Sigalas (Santorini).

04 Author