Leek and Feta Quiches [vegetarian]

Name: Leek and Feta Quiches [vegetarian]
Prep time: 25 min
Total time: 25 min
Ingredients: 250g shortcut pastry [9 oz]; 250g leeks [9 oz]; 50g shallots (finely chopped) [2 oz]; 2 garlic cloves (crushed); 200g Feta cheese [7 oz]; 1 large organic egg; 125ml single cream [UK 4.2 fl oz / US 1/2 cup]; 1 Tbsp chopped rosemary leaves; 1 handful grated cheddar cheese; salt and pepper

Published on March 3, 2014 | In French | By theflexitarian |

2 Comments

- Prep Time
- 25 Minutes
- Cook Time
- 25 Minutes
- Difficulty Level

These vegetarian leek and feta quiches make a delicious starter, lunch or light dinner. Serve them with a green salad. They are best eaten warm.

If you do not have mini tartlet pans you can make this recipe in a quiche pan. Just add a bit more cream and 1 more egg.

Soya-Free

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Ingredients

250g shortcut pastry [9 oz]
250g leeks [9 oz]
50g shallots (finely chopped) [2 oz]
2 garlic cloves (crushed)
200g Feta cheese [7 oz]
1 large organic egg
125ml single cream [UK 4.2 fl oz / US 1/2 cup]
1 Tbsp chopped rosemary leaves
1 handful grated cheddar cheese
salt and pepper

Nutrition Info

Instructions

Preheat the oven to 200C/390F/Gas 6.
In a large saucepan boil some salted water.
In the meantime, roll out the pastry and place in individual mini tartlet pans of 8cm (3 inch) diameter. Place on the side.
Chop the leeks finely. Add leeks to boiling water and cook for 5mins until soft. When cooked drain and put on the side.
Heat some olive oil in a frying pan. Cook shallots and garlic until soft.
Add leeks and rosemary. Cook for 5 mins stirring from time to time.
Remove from heat. Mix crumbled feta to the leek mixture. Season to taste.
In a separate bowl mix single cream and egg with some pepper until well blended.
Share the leeks between each mini tartlet pans evenly.
Do the same with the cream mixture.
Add some grated cheddar on top of each quiche.
Cook in the oven for 20-25 mins until golden.
Enjoy warm with a green salad.