youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Leek Quiche

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

I think this comes from the good ol' AWW originally. I don't think I messed about with it too much.

I think this comes from the good ol' AWW originally. I don't think I messed about with it too much.

Ingredients

Serves: 0

Metric Cups
  • 4 small leeks
  • 4 sheets filo pastry
  • 45 grams butter
  • 1 pinch of salt
  • 45 grams butter (extra)
  • 1 clove garlic
  • 125 grams feta cheese (finely grated or pushed through a sieve)
  • 250 millilitres cream
  • 3 medium eggs
  • 1 pinch of black pepper
  • 4 small leeks
  • 4 sheets filo pastry
  • 2 ounces butter
  • 1 pinch of salt
  • 2 ounces butter (extra)
  • 1 clove garlic
  • 4 ounces feta cheese (finely grated or pushed through a sieve)
  • 1 cup cream
  • 3 medium eggs
  • 1 pinch of black pepper

Method

Leek Quiche is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Trim ends from leeks, leave about 5cm of the green tops, slice leeks finely, wash well under cold running water, drain, well.
  • Melt butter in pan, add leeks, salt and crushed garlic, cook about 5 minutes over low heat until leeks are just tender. Set aside. Melt extra butter, brush each layer of pastry, fold each layer over in half, layer pastry, one folded piece on top of the other to give eight layers.
  • Place pie plate (base measure 18cm) upside down on layered pastry; using plate as a guide , cut around plate making circle 1cm larger than the plate. Lift all layers of pastry into plate carefully, leaving pastry standing up around edges of plate.
  • Add sieved cheese, cream and lightly beaten eggs to softened leeks, mix well; season with pepper.
  • Pour mixture into pastry case, bake in moderate oven for 30 minutes, or until golden brown.
  • Wait 10 minutes before serving.
  • Trim ends from leeks, leave about 5cm of the green tops, slice leeks finely, wash well under cold running water, drain, well.
  • Melt butter in pan, add leeks, salt and crushed garlic, cook about 5 minutes over low heat until leeks are just tender. Set aside. Melt extra butter, brush each layer of pastry, fold each layer over in half, layer pastry, one folded piece on top of the other to give eight layers.
  • Place pie plate (base measure 18cm) upside down on layered pastry; using plate as a guide , cut around plate making circle 1cm larger than the plate. Lift all layers of pastry into plate carefully, leaving pastry standing up around edges of plate.
  • Add sieved cheese, cream and lightly beaten eggs to softened leeks, mix well; season with pepper.
  • Pour mixture into pastry case, bake in moderate oven for 30 minutes, or until golden brown.
  • Wait 10 minutes before serving.
  • Tell us what you think