Tomato, Leek and Feta Quiche
This savory tomato, leek, and feta quiche has a creamy inside with a golden-brown crust that is delicious as it is beautiful. It's the classic favorite that should be on every brunch table.
Equipment
- 9" pie plate
- rolling pin
- food processor
- parchment paper
- pie weights or dried beans
Ingredients
For the Dough
- 1¼ cup all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- ½ cup cold unsalted butter cut into ½-inch cubes
- 3-5 tablespoon ice water, plus more if needed
For the Filling
- 1 cup halved cherry tomatoes
- ¼ tsp kosher salt
- 1 cup thinly sliced leeks white and green parts
- 1 tablespoon unsalted butter
- ½ cup crumbled feta cheese
- 3 tablespoon grated parmesan cheese
- 3 large eggs
- 1 cup heavy cream
- ½ cup half and half
- 1 tablespoon chopped fresh basil
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
Instructions
For the Dough
- In a food processor, pulse the flour, sugar and salt to blend. Add the butter and pulse 5-6 more times until the mixture resembles coarse crumbs.1¼ cup all-purpose flour, 1 tablespoon granulated sugar, ¼ teaspoon kosher salt, ½ cup cold unsalted butter cut into ½-inch cubes
- Add 3 tablespoon of ice water and pulse after each addition. Add additional water, 1 tablespoon at a time until there is just enough water to form a crumbly dough (total 3-6 tbsp). The dough will come together easily, but it will not look uniform or smooth.3-5 tablespoon ice water, plus more if needed
- Roll the dough into a ball onto a lightly floured surface, and then flatten it into a disk. Wrap tightly in plastic wrap and refrigerate the dough for 30 minutes. (use this time to prepare the tomatoes- see below).
For the Filling
- Prepare the tomatoes: In a small colander, combine the tomatoes and ¼ teaspoon of salt. Let stand for 30 minutes to drain. After 30 minutes, pat the tomatoes dry with a paper towel to remove as much water/juice as possible.1 cup halved cherry tomatoes, ¼ teaspoon kosher salt
- While the tomatoes are draining, prepare the leeks: In a medium pan, melt the butter over medium heat. Saute the leeks until soft, but not browned- about 4 minutes. Set aside to cool.1 cup thinly sliced leeks, 1 tablespoon unsalted butter
- In a medium bowl, combine the eggs, heavy cream, half and half, ½ teaspoon salt, and pepper. Whisk vigorously until combined. Set aside.3 large eggs, 1 cup heavy cream, ½ cup half and half, ½ teaspoon kosher salt, ¼ teaspoon fresh ground pepper
Par Bake the Crust
- Preheat the oven to 425°F. After 30 minutes, remove the chilled dough from the refrigerator. On a lightly floured surface, roll the dough into a circle, until it's 12 inches in diameter. Transfer the dough to the pie plate and gently press it down and up the sides.
- Tuck the edges under themselves so that they are flush with the edge of the pie plate. Crimp the edges by using a fork or your fingers. Poke the bottom of the crust with a fork. Line the dough with parchment and fill with pie weights or dried beans.
- Bake the crust for 14-16 minutes. Remove from the oven and then remove the pie weights by lifting them from the sheet of parchment. Return to the oven for another 2 minutes. Remove and set aside to cool completely. Decrease the oven temperature to 350°F.
Assembling and Baking the Quiche
- Add the parmesan cheese to the bottom of the cooled pie crust. Transfer the cooled tomatoes and leeks to the prepared pie crust (don't pack them in). Sprinkle the crumbled feta and basil over the top. Pour the custard over the vegetables.½ cup crumbled feta cheese, 3 tablespoon grated parmesan cheese, 1 tablespoon chopped fresh basil
- Carefully transfer the quiche to the oven and bake at 350° F until the filling appears set around the edge, but is still slightly jiggly in the middle, 35-45 minutes.
- Cool for at least 15 minutes before slicing. Serve warm or at room temperature.
Notes
The crust can be par-baked 24 hours in advance. The quiche is best served the same day it is made but will keep refrigerated for up to 3 days when wrapped in plastic wrap.
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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