Leek and feta quiche without pastry
An egg-and-cream filling baked directly in the tin, without a pastry base.
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
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 the tin with baking parchment. Beat the eggs with the cream. Crumble in the feta, then add the dill and cooled leeks. Pour into the tin.
150 g crème fraîche150 g feta3 eggs- tin
- fork
- mixing bowl
- whisk
- tart tin
- baking parchment
Bake at 180 °C for about 35 minutes, until the filling is set in the centre. Leave to cool for 5 minutes before cutting.
- oven
Allergens
- Eggs
- 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