Leek, Lemon, and Feta Quiche

Serving size:
 4 Generous Servings


    • 1 lb
    • leeks
    • 2 T
    • olive oil
    • 1 c
    • half-and-half
    • 3
    • eggs
    • 1 t
    • lemon zest
    • 1 t
    • salt
    • black pepper (freshly ground)
    • 2 t
    • ouzo (or pastis, raki, or any other anise-flavored liqueur - optional)
    • 1
    • puff pastry (sheet, thawed according to package directions)
    • 2 1⁄2 oz
    • feta (divided into 4 slices)
1 hour, 30 minutes
Ready in
1 hour, 30 minutes


The small amount of ouzo in this quiche is optional, but adds a sweet anise flavor that balances the sharp saltiness of the feta. If you're cooking for one, it's simple to adapt this recipe to make four individual-sized quiches instead of one large one, just freeze the extras for later.

Adapted from www.feedingthesaints.com


Prepare the leeks by cutting off the roots and dark green tops. Slice lengthwise, then crosswise into 1/2-inch slices. Rinse very well under cool running water to remove any silt and sand from between the layers. Spread them on a clean dishtowel to dry, or spin in a salad spinner.

Place the olive oil in a large skillet and heat over medium heat. Add the leeks and sauté until wilted. Remove from heat and set aside.

In a mixing bowl, whisk together the half-and-half, eggs, lemon zest, salt, pepper, and ouzo, if using.

Prepare the pastry on a lightly floured surface. Roll out the puff pastry to 1/4-inch thick. Transfer to a pie dish and press into the corners and up the sides of the dish. Trim the edge of the crust with a sharp knife. Spread the sautéed leeks on the surface of the pastry. Pour in the egg and milk mixture. Top with the sliced feta.

Bake for 30-40 minutes until golden brown and the center is firm. Allow to cool at least 10 minutes before serving.