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Puff Pastry Tomato, Leek and Feta Quiche


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  • 1 Tbsp butter
  • 2 leeks, white and light green parts, chopped
  • 4 eggs, beaten
  • 1 1/3 cups light cream
  • 1 1/4 cup crumbled feta cheese, divided
  • 2 tsp chopped fresh thyme
  • Pinch nutmeg
  • Salt and pepper
  • 2 tomatoes, sliced
  • 1/2 pkg puff pastry, thawed in refrigerator overnight



Step 1

Preheat oven to 375. Lightly grease a 9 inch tart pan with removable bottom. Heat butter in a large skillet over medium heat. Add leek and season with salt and pepper. Saute until softened, about 6-8 minutes.

Whisk eggs and cream in a large bowl. Stir in half of the feta, thyme, nutmeg and season with salt and pepper.

Roll out the puff pastry on a lightly floured surface so that it is slightly larger than the tart pan. Press pastry into bottom and up sides of pan creating a rim. Cut off excess dough from corners. Spoon leeks over bottom of tart and pour egg mixture into pan. Top with tomato slices and remaining feta. Bake in preheated oven for 35-40 minutes or until set in the centre. Cool 15 minutes before removing side of pan and serving.

Tip: Use a 9 inch pie plate in place of a tart pan.

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