How do you cut leeks for quiche?

Before cutting your leeks, make sure to wash them properly to remove all the dirt. Remove any blemished or bruised leaves. If your leeks still have roots, cut away that area. Thinly slice the leeks at about a 45-degree angle. The larger your pieces, the chunkier the filling will be and the longer it will take to soften. We prefer 1/8 – ¼ inch thick slices.

How Long Should You Bake the Quiche?

The amount of time a quiche takes to bake depends on the size of the quiche. We mostly use 9-inch tart pans. The egg-mixture (or quiche custard) takes about 30 minutes to bake. The quiche is finished once it stops wobbling and the crust has become golden brown.

How do you reheat this quiche?

Reheating a quiche in an oven is the best method even if it takes a bit longer. Preheat the oven to 350°F (180°C). Place the quiche on a baking tray lined with non-stick paper and cover the crust with foil. Bake the quiche for 15-20 minutes or until it has completely heated through.

Can you freeze this quiche?

You can easily freeze any quiche at various points during the process. You can either freeze the pastry, freeze the blind-baked crust shell, or freeze the entire quiche! We would recommend freezing a blind-baked pastry crust to prevent the filling from losing its flavor and softening the crust.

Vegetarian Cheese and Leek Quiche

Vegetarian Cheese and Leek Quiche (No Blind Baking)

Vegetarian quiche half sliced on a black plate.

Print Recipe

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5 from 1 review

Easy vegetarian quiche with leeks, green onions and cheese makes a perfect tea time snack!

Author: Zerrin & Yusuf
Prep Time: 1 hour 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 50 minutes
Yield: 6-8 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough:

2 cups flour
6 tablespoon cold water
90g (3.2 ounces) butter, cold and cut into cubes
½ teaspoon salt

Filling:

2 tablespoon olive oil
3 stalks leek, chopped thinly
3 stalks green onions, chopped
½ teaspoon salt
½ cup feta, crumbled
¼ cup fresh dill, chopped
¼ cup parsley, chopped
1 egg
4 tablespoon heavy cream
¼ cup mozzarella, grated (for topping)

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Instructions

Make the crust:

Put flour, salt and butter cubes in a food processor and pulse.
Pour in cold water and pulse until a soft dough forms.
Transfer the dough into a bowl, cover it with plastic wrap and chill in the refrigerator for 1 hour.

Make The Filling:

Heat olive oil in a skillet. Cook the chopped leeks in it until tender. Transfer this on a large plate to let it cool.
When it cools down, add in crumbled feta and herbs.
In a small bowl, whisk together the heavy cream and the egg. Pour this into the filling mixture and stir well.
Preheat the oven to 350F/180C.
Remove the dough from the refrigerator. Roll it out and place it in a tart pan (9 inch). Flute the edges.
Spread the filling on the top and bake for 30-35 minutes.
Remove from the oven and sprinkle grated mozzarella on the top. Bake for another 5 minutes.
Remove from the oven and let it set and cool for 10-15 minutes before slicing.

Notes

This recipe is not loaded with eggs and cream, so it is with fewer calories when compared to traditional custard like quiche fillings.
There is no need for blind baking in this quiche crust recipe. The result is rather soft, but not soggy.
If you want a crispy quiche crust, prebake the crust which is called blind baking. To do this, line the crust dough in the pan with parchment paper. Fill it with dry beans to weigh it down. Bake for about 15 minutes until the edges are lightly brown. Remove the beans and parchment paper. Prick the crust with a fork and bake for 10 minutes. Then put the filling on it and bake until set, for about 30 minutes.

Nutrition

Serving Size: 6-8
Calories: 397
Sugar: 2.9g
Sodium: 564.4mg
Fat: 22.5g
Carbohydrates: 39.5g
Protein: 9.7g
Cholesterol: 80.9mg

Find it online: https://www.giverecipe.com/simple-quiche-with-leek/