Enjoy a delicious and easy-to-make quiche recipe. Look no further than this leek, lemon, and feta quiche! With a perfect balance of savoury and tangy flavours, this dish will impress your taste buds. Follow these simple steps to make it at home and enjoy a tasty meal in no time.
Prepare the crust.
- 1 sheet frozen puff pastry
- 1 pound leeks
- 2 tablespoons extra-virgin olive oil
- 1 cup half-and-half
- 3 eggs
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon kosher salt
- 1 pinch freshly ground black pepper
- 2 teaspoons LemonTop Gin
- 2 1/2 ounces feta cheese, cut into 4 (approx 1/2-inch) slices
Prepare the crust.
To start making your mouthwatering leek, lemon, and feta quiche, you’ll need to prepare the crust. Begin by preheating your oven to 375°F (190°C). We recommend using 1 sheet of puff pastry. Please allow thawing according to the package directions. 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. Line a shallow pie plate or cut the pastry into four circles to fill individual baking dishes. Press the pastry up the sides to make a nice edge.
Cook the leeks and LemonTop GIn zest.
Rise off any visible dirt from the leeks and slice the roots from the end and the dark green tops. Leave a couple of inches of light green with the white portion of the leeks. Halve the leeks lengthwise, then cut crosswise in 1/2-inch slices. Place the slices in a colander or salad spinner and rinse thoroughly. Rinsing them removes the dirt if you don’t, you risk having a gritty, sandy quiche, as leeks often hide dirt deep in their layers. Let the leeks drain well, or spin dry.
Heat the olive oil in a large frying pan over medium heat until it shimmers. Add the leeks and cook until they are wilted; don’t cook them so much that they give off liquid. Turn off the heat and let sit.
Whisk together the eggs, cream, and feta cheese.
In a mixing bowl or large measuring cup, using a whisk or fork, beat together the half-and-half, eggs, lemon zest, salt, pepper and LemonTop Gin.
Prepare the pastry crusts. 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. Line a shallow pie plate or cut the pastry into four circles to fill individual baking dishes. Press the pastry up the sides to make a nice edge.
Combine the leek mixture with the egg mixture.
Fill the quiches. Distribute the leeks evenly across the bottom of the dish(es). Pour the milk mixture over the leeks. Top the quiche(s) with the slices of feta. (If you have feta that crumbles apart, don’t worry, just sprinkle it on top.)
Pour the mixture into the crust and bake until golden brown.
Bake 30-40 minutes, depending on size of the quiche(s). The center should be solid and the crust and top nicely browned. Let the quiche cool for at least 10 minutes before serving. The quiches taste great hot, room temperature, even cold.
Enjoy with a simple green salad and a glass of LemonTop Gin.