Lemon, Leek and Feta Quiche

This simple recipe by Chef Lynn Crawford is a delicious way to celebrate the holidays with your loved ones and show appreciation for all that they do!

Leek, lemon and feta quiche
Leek, Lemon and Feta Quiche
Leek, Lemon and Feta Quiche
Servings
6people
Servings
6people
Ingredients
Portions: people
Units:
Ingredients
Portions: people
Units:
Instructions
  1. Thaw puff pastry according to package directions.
  2. Preheat oven to 375⁰F (190⁰C).
  3. Heat olive oil in a large skillet over medium heat. Add leeks and cook until they are wilted, about 5-7 minutes, then reserve.
  4. In a mixing bowl, whisk together cream, eggs, lemon zest, salt and pepper.
  5. 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.
  6. Distribute leeks evenly across the bottom of the dish. Pour the cream mixture over leeks. Top the quiche with feta.
  7. Bake 30-40 minutes until the center is firm and the crust and top are nicely browned.
Recipe Notes

Nutrients per serving:

Calories: 509
Fat: 41 g
Saturated Fat: 15 g
Trans Fat: 0.5 g
Cholesterol: 191 mg
Sodium: 625 mg
Sugars: 2 g
Fibre: 2 g
Protein: 11 g
Carbohydrate: 25 g