Leek and Feta Quiche
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Ingredients
| 4 | each |
phyllo (filo) pastry sheets
doubled, over |
* |
| 6 | tablespoons |
butter
melted |
|
| 4 | each |
leeks
small, white parts, and some of green parts too |
* |
| ¼ | cup |
butter
|
|
| 1 | each |
garlic cloves
minced |
|
| 125 | gram |
feta cheese
crumbled |
|
| ⅔ | cup |
cream
|
|
| 3 | large |
eggs
|
|
| 1 | 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.
Nutrition Facts
Serving Size 146g (5.1 oz)Amount per Serving
Calories 46990% of calories 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?
