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 Canadian eggs farmers