Leek and Feta Quiches [vegetarian]
These vegetarian leek and feta quiches make a delicious starter, lunch or light dinner.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 250 g shortcut pastry
- 250 g leeks
- 50 g shallots - finely chopped
- 2 garlic cloves - crushed
- 200 g Feta cheese
- 1 large organic egg
- 125 ml single cream
- 1 Tbsp chopped rosemary leaves
- 1 handful grated cheddar cheese
- salt and pepper
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 the 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 the shallots and garlic until soft.
- Add the leeks and rosemary. Cook for 5 mins stirring from time to time.
- Remove from heat. Mix the crumbled feta to the leek mixture. Season to taste.
- In a separate bowl mix the 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.
Nutrition
Serving: 250gCalories: 383kcalCarbohydrates: 30gProtein: 10gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 80mgSodium: 569mgPotassium: 198mgFiber: 2gSugar: 4gVitamin A: 1087IUVitamin C: 6mgCalcium: 220mgIron: 2mg