Recipe

Leek quiche

Soft and savoury, the light allium flavour of leek makes for a particularly toothsome quiche.

  • 1 hr 15 mins cooking
  • Serves 6
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Ingredients

Leek quiche
  • 45 gram butter
  • 4 (sheets) fillo pastry
  • 4 leeks
  • 45 gram butter, extra
  • 1 clove garlic, crushed
  • 125 gram feta cheese
  • 2/3 cup (160ml) cream
  • 3 eggs, beaten lightly

Method

Leek quiche
  • 1
    Preheat oven to 180°C/160°C fan-forced.
  • 2
    Melt butter; brush each layer of pastry with melted butter, fold each layer over in half. Layer pastry, one folded piece on top of the other to give eight layers. Place pie plate (base measurement 18cm) upside down on layered pastry; using plate as a guide, cut around plate making circle 1cm larger than the plate. Carefully lift all layers of pastry into plate, leave pastry standing up around edge of plate.
  • 3
    Trim ends of leeks, leave about 5cm of the green tops; slice leeks finely, wash well under cold running water, drain well.
  • 4
    Melt extra butter in pan; cook leek and garlic, stirring, about 5 minutes over low heat until leeks are just tender. Stir in sieved cheese, cream and eggs; season with ground black pepper. Pour mixture into pastry case.
  • 5
    Bake quiche about 45 minutes or until golden brown.

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