- 1 lb
- 2 T
- olive oil
- 1 c
- 1 t
- lemon zest
- 1 t
- black pepper (freshly ground)
- 2 t
- ouzo (or pastis, raki, or any other anise-flavored liqueur - optional)
- puff pastry (sheet, thawed according to package directions)
- 2 1⁄2 oz
- feta (divided into 4 slices)
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.
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.