Quiche looks like it is complicated to make, but it’s not! If you use frozen puff pastry, it’s an easy recipe. Yes, you should be proud if you can make your own crust, but why not safe some time? Lynn Crawford created this vegetarian recipe for leek, lemon and feta quiche. It follows one of the most important tips for making the perfect quiche – less is more. Eggs are the star of the dish – let them shine and enjoy this at brunch, lunch or dinner.
Makes 1 large quiche (6 servings)
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
1 tsp (5 mL) grated lemon zest
1 tsp (5 mL) kosher salt
¼ tsp freshly ground black pepper
3 ounces (90 g) feta cheese, crumbled
Thaw puff pastry according to package directions.
Preheat oven to 375⁰F (190⁰C).
Heat olive oil in a large skillet over medium heat. Add leeks and cook until they are wilted, about 5-7 minutes, then reserve.
In a mixing bowl, whisk together cream, eggs, lemon zest, salt and pepper.
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.
Distribute leeks evenly across the bottom of the dish. Pour the cream mixture over leeks. Top the quiche with feta.
Bake 30 – 40 minutes until the center is firm and the crust and top are nicely browned.
Nutrients per Serving:
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
*This recipe has been provided by the Egg Farmers of Canada