Leek Feta Quiche Recipes
LEEK & FETA QUICHE
Make and share this Leek & Feta Quiche recipe from Food.com.
Provided by VeggieLiz
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Sauté leeks and garlic at medium heat w/ olive oil until soft (roughly 5 minutes).
- Meanwhile, layer phyllo sheets in a buttered pie pan. Use a pastry brush the brush butter between each layer. Trim excess dough from around the edges of the pan if necessary.
- In a separate bowl, mix eggs and milk.
- Add red pepper, cooked leeks, garlic, feta, and pepper and mix thoroughly. Add salt to taste.
- Pour egg mixture into pie pan. Brush exposed phyllo edges with butter to prevent burning.
- Bake for 35-45 minutes, or until set.
Nutrition Facts : Calories 298.6, Fat 19.6, SaturatedFat 10.1, Cholesterol 250.7, Sodium 477.9, Carbohydrate 18.9, Fiber 1.2, Sugar 2.7, Protein 11.8
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- MAKE QUICHEPreheat 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.
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