Sunday, December 26, 2010

Leek, Lemon and Feta Quiche

I was looking for something a little different for breakfast on Christmas morning and found a recipe for this quiche. Using a refrigerated pie crust, this was quickly and easily put together by chopping and sautéing leeks, whisking half-and-half and eggs along with a little lemon zest and putting it in the oven. Slices of feta are put on top of the egg mixture and I'm glad I resisted the urge to just crumble it and toss it in. 
With the delightfully mild flavor of the leeks, just a hint of lemon, and the tangy feta topping, this is perfect for a breakfast or brunch menu. Serve with a few slices of crisply fried bacon and a simple fruit salad. 


Leek, Lemon, and Feta Quiche - adapted from Food 52
1 refrigerated pie crust
1# leeks (3 leeks)
2 T olive oil
1 cup half-and-half
3 eggs
1 tsp freshly grated lemon zest
1 tsp kosher salt
Freshly ground black pepper
2 ½ ounces feta cheese, cut into ½” slices

1. Preheat oven to 375°F.
2. Remove dark green tops from leeks leaving a couple inches of light green with the white portion of the leeks. Halve the leeks lengthwise, then cut crosswise in ½-inch slices. Place the slices into a colander and rinse well. Drain well.
3. Heat olive oil in large skillet over medium heat. Add the leeks and cook until they are wilted. Turn off the heat and let sit.
4. In a mixing bowl, whisk together the half-and-half, eggs, lemon zest, salt and pepper.
5. Line a pan pan with the refrigerated crust.
6. Distribute the leeks evenly across the bottom of the pie crust. Pour the milk mixture over the leeks. Top with slices of feta.
7. Bake 30-40 minutes. The center should be solid and the crust and top nicely browned. Let cool for 10 minutes before serving.