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Caramelised leek quiche

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An impressive filo quiche packed with slow-cooked leeks and topped with a little goat's cheese. Surprising simple to make, yet deliciously cheesy.
Serves
4
Prep
15 minutes
Cook
35-40 minutes
Each 150g serving contains (excludes serving suggestion)
KCal
150
Carbs
12.5g
Fibre
2.4g
Protein
9.1g
Fat
6.5g
Saturates
2.40g
Sugars
2.3g
Salt
0.30g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tsp rapeseed oil
2-3 leeks, chopped (320g once trimmed)
5 squirts spray oil
2 sheets filo pastry, cut into 4 squares (80g)
2 eggs, beaten
2 tbsp 0% fat Greek yogurt
good grind black pepper, plus grind to serve
30g goat’s cheese
1 tbsp chopped chives
Method
  1. Preheat oven to 180°C/gas mark 4.
  2. Add oil to a pan over a medium to low heat, then add the leeks. Cook for 15-20 minutes, stirring regularly until they are soft. Remove from heat and set aside.
  3. Spray a cake or flan tin with oil, then spray each square of pastry and lay them on the flan tin, creating a star shape.
  4. Add the eggs, yogurt and pepper to a bowl and beat well. Stir in the leeks and put the mixture into the pastry case. Sprinkle with goat's cheese and bake for 15-18 minutes, until just set.
  5. Scatter with chives and a little black pepper to serve.
Chefs tips
  • Try this quiche with different cooked vegetables, such as broccoli or sweet peppers. Works well with leftover veggies too.
  • Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge or microwave and reheat until piping hot throughout.
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