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Leek and Feta Cheese Quiche


For the crust

4-6 sheets whole wheat fillo dough
1-2 Tablespoons butter, melted and cooled


For the Filling
2 medium leeks
2 Tablespoons  butter
2 large eggs plus 2 large egg yolks
3/4 cup whole milk
3/4 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground white pepper
Pinch freshly grated nutmeg
4 ounces feta cheese, crumbled  (about 1 cup)

  1. Heat the oven to 350 degrees. Butter a 9 inch pie dish then layer the phillo dough 
with the melted butter, brushing the butter on with a pastry brush and folding the edges 
over and buttering between each layer. Place in the oven for 10-15  minutes until lightly 
browned, (you can use pie weights to keep the bottom from rising or just lightly pat the 
dough down when you pull it out of the oven).

  2. Meanwhile, saute the white and light green parts of the leeks, washed thoroughly and 
cut into ½ inch dice (about 2 cups), in butter over medium heat until soft, 5 to 7 
minutes.

  3. Whisk the remaining ingredients except for the cheese in a medium bowl.

  4. Spread the sauted leeks and crumbled feta evenly into the bottom of the pre-baked 
phillo pie shell and set the shell on the oven rack. Pour the custard mixture into the 
pie shell. Bake until light golden brown, about 30-35 minutes. Transfer the quiche to a 
rack to cool. Serve warm.



This recipe provided courtesy of Fresh Abundance!
www.freshabundance.com
509-533-2724