Light and airy, this delicious Mediterranean-inspired quiche is simple and elegant.
|1 tbsp||(15 mL) Butter|
|2||Leeks, white and light green parts, chopped|
|1 1/3 cup||(325 mL) Light cream (10%)|
|1 1/4 cup||(300 mL) Crumbled Feta cheese, divided|
|2 tsp||(10 mL) Chopped fresh thyme|
|Salt and pepper|
|2 Tomatoes, sliced|
|1/2 Pkg||(397 g) Package Tenderflake® Puff Pastry, thawed in refrigerator overnight|
PREHEAT oven to 375˚F (190˚C). Lightly grease a 9 inch (23 cm) tart pan with removable bottom.
HEAT butter in a large skillet over medium heat. Add leek and season with salt and pepper. Sauté 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 puff pastry on a lightly floured surface so that it is slightly larger than the tart pan. Press the pastry into the bottom and up the sides of the pan creating a rim. Cut off excess dough from corners. Spoon leeks over bottom of tart and pour egg mixture into the pan. Top with tomato slices remaining feta.
BAKE in preheated oven for 35-40 minutes or until set in the center. Cool 15 minutes before removing side of pan and serving.
Use a 9” (23 cm) pie plate in place of a tart pan.
Serve with a side salad. Great brunch item.
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