Leek & Feta Quiche
Yield
4 servingsPrep
20 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
phyllo (filo) pastry sheets
doubled, over |
*
|
| 9E+1 | ml |
butter
melted |
|
| 4 | each |
leeks
small, white parts, and some of green parts too |
*
|
| 59 | ml |
butter
|
|
| 1 | each |
garlic cloves
minced |
|
| 125 | gram |
feta cheese
crumbled |
|
| 158 | ml |
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.
