Quiche Lorraine with feta cheese, leek and fresh dill
- Difficulty Level Advanced
Ingredients
- Pie crust:
- 1 frozen puff pastry sheet, defrosted
- Filling:
- 450g/1 cup crumbled feta cheese
- 3 eggs
- 100ml/1/2 cup plain yogurt
- 50ml/1/4 cup extra virgin olive oil
- 150g/1 ¼ cup sliced leeks (white part only, save the green part to make vegetable stock)
- 2 tbsp. finely chopped dill
- 50g/1/4 cup chopped green onions
- Salt, pepper
Directions
- 1. Preheat oven to 160°c/320°f.
- 2. In a 20-22cm/9-10 baking pan, spread the pastry sheet across the bottom and upwards to the sides. With a fork, pierce the bottom all over.
- 3. Bake in the preheated oven for about 10 minutes. Remove from oven.
- 4. Prepare the filling: In a non-stick pan, lightly heat 1 tbsp. olive oil on medium. Add the chopped leeks and stir gently until the leeks soften. (Not browned) In a bowl, combine the softened leeks and all the other filling ingredients.
- 5. Add the filling to the prebaked pastry shell.
- 6. Bake at 180°c/350°f for about 25 – 30 minutes.
- 7. Allow to cool for about 20 minutes before serving.
- 8. Note: the leeks in this recipe can be substituted for broccoli or asparagus prepared in the same manner.
- Servings : 4
- Course : Appetizer/starter
- Ingredient : Dill, Eggs, Feta cheese, Green onions, Leeks, Olive oil, Puff pastry, Yogurt
