Leek Feta Quiche Recipes

LEEK & FETA QUICHE

Leek & Feta Quiche image

Make and share this Leek & Feta Quiche recipe from Food.com.

Provided by VeggieLiz

Categories Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

8 sheets phyllo dough
1/4 cup butter, melted
1 leek, sliced, rinsed, and thoroughly drained
1 teaspoon olive oil
3 garlic cloves, minced
6 eggs
3 tablespoons milk
1 1/2 tablespoons pesto sauce
1 red bell pepper, finely chopped
4 ounces feta cheese, crumbled
3/4 teaspoon black pepper
salt

Steps:

Preheat oven to 400 degrees.
Sauté leeks and garlic at medium heat w/ olive oil until soft (roughly 5 minutes).
Meanwhile, layer phyllo sheets in a buttered pie pan. Use a pastry brush the brush butter between each layer. Trim excess dough from around the edges of the pan if necessary.
In a separate bowl, mix eggs and milk.
Add red pepper, cooked leeks, garlic, feta, and pepper and mix thoroughly. Add salt to taste.
Pour egg mixture into pie pan. Brush exposed phyllo edges with butter to prevent burning.
Bake for 35-45 minutes, or until set.

Nutrition Facts : Calories 298.6, Fat 19.6, SaturatedFat 10.1, Cholesterol 250.7, Sodium 477.9, Carbohydrate 18.9, Fiber 1.2, Sugar 2.7, Protein 11.8

EASY QUICHE RECIPE: HOW TO MAKE QUICHE FOUR WAYS

Easy Quiche Recipe: How To Make Quiche Four Ways image

Discover our quick & easy quiche four ways recipe to make at home for lunch or dinner that is sure to keep everyone at the table happy and full!

Categories Dinner Recipes Lunch Recipes Vegetarian

Time 45m

Number Of Ingredients 5

Ingredients

220g frozen shortcrust pastry case
3 eggs
125ml (1/2 cup) pure cream
2 tbsp finely grated Parmesan cheese
Choice of filling (see below)

Steps:

Preheat oven to 180°C/160°C fan forced. Line pastry case with baking paper and half fill with baking beads or rice. Bake blind for 10 minutes. Remove paper and beads or rice.
Meanwhile, whisk eggs and cream together in a medium bowl. Season with salt and pepper and stir in parmesan.
Arrange filling of choice over pastry base. Carefully pour over egg mixture and evenly distribute filling. Bake for 20 minutes or until pastry is golden and filling is puffed, golden and set. Set aside for 10 minutes before serving. Delicious warm or cold.

Nutrition Facts : Calories 437 calories, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fat 32.3 grams fat, SaturatedFat 17 grams saturated fat, Fiber 0.9 grams fiber, Protein 12.8 grams protein, Sodium 494 milligrams sodium, ServingSize 142g

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