WEEK 32 WILDCARD WINNER
Leek, Lemon, and Feta Quiche
Photography by Sarah Shatz
BY FEEDING THE SAINTS (A. C. PARKER) | MAKES 1 LARGE QUICHE OR 4 INDIVIDUAL QUICHES
A&M: Feeding the Saints aptly describes these individual little quiches as “light and cheerful.” We love the delicate flavor of leeks, and the crisp, airy puff pastry is a nice change from a more traditional, and sadly often leaden, short crust; lemon zest and ouzo lend just the right mix of lift and fragrance. We especially like the slabs of feta that, instead of being crumbled into the egg mixture, are laid gently across the top of each quiche. Chilling the quiches for about 20 minutes before baking will help the pastry puff handsomely and crisp.
1 sheet frozen puff pastry
1 pound leeks
2 tablespoons extra virgin olive oil
1 cup half-and-half
3 large eggs
1 teaspoon freshly grated lemon zest
1 teaspoon kosher salt
Freshly ground black pepper
2 teaspoons ouzo (optional)
2½ ounces feta, cut into 4 (approximately ½-inch) slices
- Heat the oven to 375°F. Thaw the puff pastry according to package directions.
- Prepare the leeks. Rinse off any visible dirt and slice off the roots. Remove the dark green tops, leaving a couple inches of light green with the white portion of the leeks. (The dark trimmings can be reserved for another use—in a vegetable or chicken stock, for example.) Halve the leeks lengthwise, then cut them crosswise in ½-inch slices. Dump the slices in a colander or salad spinner and rinse thoroughly; if you don’t, you risk having a gritty, sandy quiche, as leeks often hide dirt deep in their layers. Let the leeks drain well, or spin dry.
- Heat the olive oil in a large skillet over medium heat until it shimmers. Add the leeks and cook until they are wilted, about 3 minutes; don’t cook them so much that they give off liquid. Turn off the heat and let sit.
- In a mixing bowl or large measuring cup, using a whisk or fork, beat together the half-and-half, eggs, lemon zest, salt, and pepper to taste. Add the ouzo, if using.
- Prepare the pastry crust(s). On a lightly floured surface, or between two layers of plastic wrap or parchment paper, roll out the thawed puff pastry to a thickness of about ¼ inch. Line a shallow pie plate or cut the pastry into 4 circles to fill individual baking dishes. Press the pastry up the sides to make a nice edge.
- Fill the quiche(s). Distribute the leeks evenly across the bottom of the dish(es). Pour the milk mixture over the leeks. Top the quiche(s) with the slices of feta. (If you have feta that crumbles apart, don’t worry, just sprinkle it on top.)
- Bake 30 to 40 minutes, depending on the size of the quiche(s). The center should be solid and the crust and top nicely browned. Let the quiche(s) cool for at least 10 minutes before serving. These taste great hot, at room temperature, and even cold.
- Enjoy with a simple green salad and a glass of chilled Assyrtiko from award-winning Domaine Sigalas (Santorini).
TIPS AND TECHNIQUES
Feeding The Saints: “The ouzo is optional, but highly recommended. In a small dose, it brings a subtle sweet anise flavor that balances the sharp saltiness of the feta.” If you can’t get ouzo, use any other anise-flavored liqueur.
If you’re cooking just for one, make individual-size quiches and freeze some, baked, for later; you’ll be glad to have them on hand.
A variation for omnivores: Dice 1 package of Canadian bacon (about 8 slices) and add it to the quiche(s) at the same time as the sautéed leeks.
ABOUT THE COOK
Allison Cay Parker is a freelance writer, editor, recipe developer, and tester. She lives in New York City and writes the blog Feeding the Saints (www.feedingthesaints.com).
Her favorite baking tips: First, use unflavored dental floss to cut through delicate or sticky cake layers. Second, to keep cookies soft, place in a bag with a slice of soft bread—the bread will dry out but the cookies will stay wonderfully moist.