Leek, Lemon and Feta Quiche

Quiche is a staple in any brunch – but is also great for lunch and dinner. This recipe created by Chef Lynn Crawford is light, fluffy and delicious. Enjoy!

Prep Time:
10 min
Cook Time:
40 min


Nutrition Facts
  • 1 sheet frozen puff pastry
  • 2 tbsp (30 mL) extra-virgin olive oil
  • 2 cups (500 mL) cleaned and diced leeks
  • 1 cup (250 mL) heavy cream
  • 4 eggs
  • 1 tsp (5 mL) grated lemon zest
  • 1 tsp (5 mL) kosher salt
  • 1/4 tsp (1.25 mL) freshly ground black pepper
  • 3 oz (90 g) feta cheese, crumbled


  1. Thaw puff pastry according to package directions. Preheat oven to 375°F (190°C).

  2. Heat olive oil in a large skillet over medium heat. Add leeks and cook until they are wilted, about 5-7 minutes, then reserve.

  3. In a mixing bowl, whisk together cream, eggs, lemon zest, salt and pepper. 

  4. 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 1/4 inch (5 mm).  Line a shallow 9” (23 cm) pie plate and press the pastry up the sides to make a nice edge.

  5. Distribute leeks evenly across the bottom of the dish. Pour the cream mixture over leeks. Top the quiche with feta. 

  6. Bake 30 - 40 minutes until the center is firm and the crust and top are nicely browned.