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Feta and Vegetable Quiche
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 1 hr 13 mins
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Ingredients
for
6
- Ingredients
- 1 Tbsp butter
- 2 Leeks (white and light green parts; rinsed well and chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 4 fresh eggs (beaten)
- 1 ½ cups half and half cream
- 1 ¼ cups Feta (crumbled)
- 2 tsps fresh thyme
- 1 pinch freshly ground Nutmeg
- 2 ripe Tomatoes (rinsed; trimmed and sliced)
- 1 sheet prepared Puff pastry thawed (Pepperidge Farm® recommended)
Preparation steps
1.
Preheat oven to 375º F. Lightly grease a 9-inch quiche pan with a removable bottom.
2.
Heat the butter in a large skillet over medium heat. Add the leeks and season with salt and pepper, saute until softened, about 6 to 8 minutes.
3.
In a large bowl, whisk the eggs and the half and half. Stir in half of the feta cheese, thyme and nutmeg.
4.
On a lightly floured work surface, unfold the puff pastry sheet. Roll out the pastry so that it is slightly larger than the quiche pan. Press the pastry into the bottom and up the sides of the prepared pan, creating a rim. Spoon the egg mixture into the pan. Scatter tomato slices over the mixture and top with remaining feta cheese.
5.
Bake for 35 to 45 minutes or until set in the center. Transfer to a wire rack and cool for 20 minutes.
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