Leek and feta quiche
A quiche with meltingly tender leeks, feta and dill.
Active time30 min
Cooking1 h
Total1 h 30 minResting : 10 min
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Ingredients
- 10 g dill
- 500 g leeks
- 150 g crème fraîche
- 150 g feta
- 3 eggs
- 20 ml olive oil
- 250 g shortcrust pastry
Preparation
Remove the roots and any damaged leaves from the leeks. Split them lengthways, wash thoroughly and thinly slice. Wash and finely chop the dill. Preheat the oven to 180 degrees Celsius.
10 g dill500 g leeks- knife
- chopping board
- oven
Heat the oil in a frying pan. Cook the leeks for 15 minutes over a low heat, stirring. Leave to cool slightly for 5 minutes.
20 ml olive oil- frying pan
Line a tin with the pastry and prick the base. Beat the eggs with the crème fraîche, crumble in the feta and stir in the dill, followed by the leeks. Pour over the pastry.
150 g crème fraîche150 g feta3 eggs250 g shortcrust pastry- tin
- fork
- mixing bowl
- whisk
Bake for 35 minutes at 180 degrees Celsius until the filling is set and the pastry is golden. Leave to rest for 5 minutes before cutting.
- oven
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration