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Leek, Lemon and Feta Quiche

  • Author: NZEggs
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Quiche


Quiche is a staple for any brunch but it’s also great for lunch and dinner. This recipe created by Chef Lynn Crawford is light, fluffy and delicious. Enjoy!



1 sheet frozen puff pastry

2 tbsp extra-virgin olive oil

2 cups cleaned and diced leeks

1 cup (250ml) cream

4 eggs

1 tsp grated lemon zest

1 tsp salt

1/4 tsp freshly ground black pepper

90 g feta cheese, crumbled


  1. Thaw puff pastry according to package directions. Preheat oven to 190°C
  2. Heat olive oil in a large pan over medium heat. Add leeks and cook until they are wilted, about 5-7 minutes, then reserve.
  3. In a mixing bowl, whisk together cream, eggs, lemon zest, salt and pepper.
  4. On a lightly floured surface or between two layers of plastic wrap or baking paper, roll out the thawed puff pastry to a thickness of about 5 mm. Line a shallow 23 cm pie plate and press the pastry up the sides to make a nice edge.
  5. Distribute leeks evenly across the bottom of the dish. Pour the cream mixture over leeks. Top the quiche with feta.
  6. Bake for 30 – 40 minutes until the centre is firm and the crust and top are nicely browned.




Recipe and Image Credit: Egg Farmers of Canada


Posted on

November 25, 2020