Leek, Lemon and Feta Quiche

Leek, Lemon and Feta Quiche

4 from 15 votes
Recipe by NZEggs Course: Lunch, DinnerCuisine: ItalianDifficulty: Medium


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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

  • 0.25 tsp freshly ground black pepper

  • 90 g feta cheese, crumbled


  • Thaw puff pastry according to package directions. Preheat oven to 190°C
  • Heat olive oil in a large pan over medium heat. Add leeks and cook until they are wilted, about 5-7 minutes, then reserve.
  • In a mixing bowl, whisk together cream, eggs, lemon zest, salt and pepper.
  • 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.
  • Distribute leeks evenly across the bottom of the dish. Pour the cream mixture over leeks. Top the quiche with feta.
  • 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

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