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Leek & Feta Quiche

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Submitted by mkarnis

YIELD

4 servings

PREP

20 min

COOK

30 min

READY

60 min

Ingredients

4 4
EACH EACH PHYLLO (FILO) PASTRY SHEETS
doubled, over *
6 9E+1
TABLESPOONS ML BUTTER
melted
4 4
EACH EACH LEEKS
small, white parts, and some of green parts too *
¼ 59
CUP ML BUTTER
1 1
EACH EACH GARLIC CLOVES
minced
125 125
GRAM GRAM FETA CHEESE
crumbled
158
CUP ML CREAM
3 3
LARGE LARGE EGGS
1 1
X X BLACK PEPPER
to taste *

Directions

With pastry brush, brush melted butter on each layer of phyllo pastry dough.

Place in quiche pan, overlapping the edge. Trim to ½ inch.

In skillet, sauté garlic and leeks in ¼ cup of butter for 5 minutes.

In bowl, mix together lightly beaten eggs, feta cheese, and cream, mix well, add pepper, and pour into quiche dish.

Bake at 350℉ (180℃) for 30 minutes. Let quiche settlebefore serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 469 90% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 29g 144%
Trans Fat 0g
Cholesterol 288mg 96%
Sodium 620mg 26%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 21g
Vitamin A 29% Vitamin C 2%
Calcium 22% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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