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 quichePhoto: Courtesy of Egg Farmers of Canada
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