Recipe : Leek, lemon and feta quiche



 

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

4 eggs

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:

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

 

*This recipe has been provided by the Canadian eggs farmers

 

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