Discover a quick and easy, low cost vegetarian leek and feta quiche recipe that is delicious hot or cold. Ready in 40 minutes and feeds 6-8 people.
I love this quiche. It is winter-ey, yummy goodness and it is very low cost to make. You can eat it just as happily hot or cold. I suggest that if you have time, cook 2 pastry bases and pop one in the freezer to use another time.
In my opinion, leeks are the perfect vegetable to put in quiches because they have such a lovely flavour and also because they look really pretty. I love the texture that chopped leeks give to a dish, especially when baked, and also the lovely colours, tones and hues they possess when cooked. For these reasons, I find that whenever I serve up a quiche with leeks in it, people are more likely to ooohh and aaahh.
One of the best things about this quiche is the base. The base has the perfect amount of sturdiness and crunch and because it has very few ingredients, it is pretty fool proof in terms of cooking.
To create the quiche and the perfect base you will need to blind bake the base first. Blind baking prevents the dreaded soggy bottom that often happens when you are cooking something very wet on top of a pastry base, it also prevents the base from shrinking away from the pie tin when cooking.
Because not everyone knows how to blind bake, I will list the steps below, but feel free to ignore this if you have done it before and have your own method. I find that the easiest way to blind bake is to:
- Put your rolled pastry base into the baking tin.
- Cover the base with tin foil.
- Cover the tin foil with a baking weight. I use ceramic baking beans, but you can use dry rice as a weight or dry beans such kidney beans etc.
- Bake for 15 minutes and then remove the tin foil and the baking beans and then bake for 5 more minutes without any weight. This will ensure that you have the perfect crust and it can now be either frozen or filled with your quiche filling ready for cooking.
You will not feel so bad if you have to share this quiche, because it is so quick and easy to make!
This is delicious when served with my tangy tomato and onion balsamic salad
- For the pastry:
- 2 cups flour
- ¼ tsp salt
- 125 g olive oil spread (or butter, softened)
- 1 courgette, grated
- 4 Tbsp cold water
- For the filling:
- 1 Tbsp olive oil
- 1½ leeks, sliced in half, washed thoroughly to remove dirt and chopped
- 2 courgettes, grated
- ½ cup natural yoghurt
- 100 g feta cheese
- 4 eggs, free range
- 1 Tbsp fresh thyme leaves.
- salt, for seasoning
- pepper, for seasoning
- First make the pastry by putting the salt and flour into a bowl and adding the courgette and the olive oil spread/butter. You want to mix in the olive oil spread/butter with your hands so that it creates a crumbly mix.
- Sprinkle in the cold water and mix until you get a dough.
- With your hands, shape the dough into a disc, wrap in plastic film and put in the fridge to chill for 20 minutes.
- Pre-heat your oven to 180 degrees celsius.
- Roll the pastry out on a lightly floured surface and then put the pastry into a greased baking tin. I use a fluted edged tin which is 30cm round and which has a removable bottom.
- Pierce the bottom of the pastry with a fork and then blind bake for 15 minutes and then bake normally for 5 minutes more.
- Remove the pastry from the oven and leave in the baking tin to cool.
- To make the filling, fry the leeks and thyme in a pan with olive oil until the leeks are soft but not browned. (approx. 10 minutes).
- In a bowl lightly whisk the eggs, yoghurt, grated courgettes, feta and salt and pepper. Add the leek mixture to the eggs and give a stir.
- Pour the ingredients into the pastry base.
- Bake at 180 degrees celsius for 20 minutes until the filling is set. All ovens are different so your mixture may not set in this time. If it doesn't just turn the heat down a little and continue to cook until the mixture is set (lowering the heat of the oven will cook it without burning the top).