Leek & Feta Quiche

This quiche swaps traditional pie crust for buttered phyllo pastry that bakes into shatteringly crisp, golden layers under a creamy leek and feta filling. The phyllo sheets get brushed with melted butter, doubled over, and layered into the pan with edges overlapping for a rustic, ruffled rim.

Sautéing the leeks in butter with garlic for 5 minutes softens them just enough to lose their raw bite while keeping some structure. They shouldn’t be mushy. That residual firmness gives the quiche texture inside the smooth custard.

Let the quiche settle before slicing. The filling continues to set as it cools, and cutting too early means a runny center that spreads across the plate.

Pro Tips

• Work quickly with phyllo. It dries out fast and cracks. Keep unused sheets covered with a damp towel while you brush and layer.
• Brush every single layer of phyllo with melted butter. Dry layers don’t puff and they stick together into a dense, chewy mass instead of separating into flaky sheets.
• Use leek whites and some of the green parts too. The tender light green sections add color and a slightly more pronounced leek flavor than the whites alone.
• Don’t add salt to the filling. Feta is salty enough on its own. Black pepper is all you need.

Variations

• Add a handful of fresh dill or chopped spinach to the egg mixture for a spanakopita-style filling.
• Swap feta for goat cheese for a creamier, tangier custard.
• Scatter cherry tomato halves over the top before baking for color and a burst of acidity.