LEEK AND FETA QUICHE
Soft leeks and salty feta cheese are a match made in heaven in this moreish leek and feta quiche.
Quiches are seriously underrated (in my opinion anyway)! With a buttery pastry base and rich, flavoursome filling it can be too easy to go back for seconds (or thirds). They are delicious hot or cold, and economical too.
My grandma, Jenny, is the queen of quiches and this recipe is an adaptation of a leek and feta quiche she served up for lunch recently. Jenny is in her 80s, still plays tennis every week (I hope I’ve inherited some of those good genes) and has always refused to be called “grandma” as it makes her feel too old!
Pumpkin and sunflower seeds add a nutty crunch to the salad, which is drizzled with a creamy yoghurt-based dressing. A light yet satisfying meal that would be perfect for Meatless Mondays, if you’ve jumped on that bandwagon!
Enjoy x
LEEK AND FETA QUICHE
Soft leeks and salty feta cheese are a match made in heaven in this delicious vegetarian quiche.
Ingredients
QUICHE
- 1 sheet puff pastry (approximately 150 g)
- 1 tsp olive oil
- 1 leek
- 1/2 red capsicum
- 5 eggs
- 1/3 cup milk (80 ml)
- 1 tsp dijon mustard
- 150 g feta cheese
- 40 g baby spinach
- 1/3 cup finely grated parmesan cheese (40 g)
SALAD
- 2 Tbsp pumpkin seeds
- 2 Tbsp slivered almonds
- 60 g mesclun lettuce
- 1/2 red capsicum
- 5 cm cucumber
- 1 carrot
- 2 tomatoes
- 1/4 cup plain, unsweetened yoghurt (60 ml)
- 1 Tbsp aioli
- 1 Tbsp lemon juice
- 1 tsp dijon mustard
- 1/2 tsp sugar
- 2 Tbsp cold water
Instructions
MAKE QUICHE
Preheat oven to 180ºC fan bake. Get puff pastry out of the freezer to defrost. Use the olive oil to grease a quiche dish (about 23cm diameter).
Wash leek and slice into 1cm rounds. Place in a microwave container (a steamer one works well) and microwave for 5 minutes, until soft. Finely dice capsicum. Whisk together eggs, milk and mustard and season well with salt and pepper. Crumble feta into the mixture and stir through leek, capsicum and spinach.
Place the puff pastry sheet in the quiche dish, stretching as required to fit. Don’t worry if it doesn’t completely cover the sides. Pour the egg mixture on top and sprinkle with grated parmesan. Bake for 30 minutes, until browned and cooked through.
PREPARE SALAD
While quiche is cooking, make salad. Heat a frying pan over a medium-high heat and toast pumpkin seeds and almonds. Set aside to cool.
Place lettuce in a large bowl. Dice capsicum and cucumber, grate carrot and slice tomatoes into wedges. Add to the lettuce and mix. Whisk together yoghurt, aioli, lemon juice, mustard, sugar, cold water and a pinch of salt and pepper.
SERVE
Let quiche rest for a couple of minutes before cutting. Plate out individual portions of salad, drizzle with dressing and sprinkle with toasted seeds. Serve with wedges of quiche.
Recipe Notes
WINE MATCH: Pinot Gris or Riesling are good options.Â
GLUTEN FREE OPTION: Replace the pastry with gluten-free pastry (available in some supermarkets) or bake as a crustless quiche instead.
MEATY VERSION: Add some shredded cooked chicken to the quiche mixture before baking.Â
STORING AND REHEATING: Store any leftover quiche and salad in separate containers in the fridge. I like to keep the dressing separate as well, to keep the salad from going soggy. The quiche can be eaten cold or reheated in the oven or microwave.
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2 Comments
This quiche was delicious and nice and easy to make. My hubby and I both went back for seconds, and we were happy to have some leftover for lunch the next day as well. Thanks to you (and Jenny!) for sharing 🙂
So pleased to hear you enjoyed this one 🙂 thanks for the review, and I will be sure to pass your comments on to Jenny, she’ll be stoked!