Last weekend, it felt like we were really starting to see the first signs of Spring.

With a soul-crushing inevitability though, this week has turned out to be cold and wet and grey.

Last weekend though, I went out wearing jeans and sparkly flat shoes rather than boots. I bought a light summer coat and some seriously adorable anchor print trousers. It was sunny and, even better, it was warm in the sunshine.

I was full of anticipation for the end of winter and enthusiasm for warmer temperatures. It seemed logical for me to channel that excitement into a quiche.

I always think of quiche as a summer food mainly because I have a slightly odd aversion to warm quiche. I think/hope that everyone has these funny little quirks about their eating habits and one of mine is most definitely the temperature of food. I like very hot food and I like cold food. I dislike anything in between. The idea of eating something at room temperature makes me feel slightly nauseous. There are some foods that I will only eat hot (like rice, for example) and there are some foods, like quiche, that I will only eat cold.

And so, a slice of quiche should, in my opinion, be enjoyed cold with a light salad and a glass of white wine on a balmy evening.

Even this week, when it seems like winter is fighting back and I’m glad that I still had a pair of gloves in my coat pocket, a little of this quiche every day for lunch has given me a moment of hope.

~

Leek, lemon and feta quiche

Lightly adapted from Food 52

Yield: Serves 6

This is a really lovely quiche that combines a lot of my very favourite flavours. My pastry was made from whole grain einkorn flour (for more information about einkorn flour, have a look at Shanna’s incredibly informative post). For those of you in the UK, Dove’s Farm makes a brand of einkorn flour which you can buy direct from them although it’s also stocked by Ocado. The 100% whole grain pastry may not be to everyone’s taste – I happen to think it works very nicely with the bright flavours of the quiche – so feel free to use your favourite pastry or just, as the original recipe suggests, a sheet of puff pastry. 

  • 200g (1 3/4 cups) einkorn flour
  • 100g (1 stick less 1 tablespoon) unsalted butter, cold
  • A pinch of salt
  • 1 egg, beaten
  • 4 leeks, washed and chopped into 1/2 inch slices
  • 1 tablespoon olive oil
  • 1 cup of creme fraiche
  • 3 eggs
  • The zest of half a lemon
  • Black pepper
  • 75g (3 oz) crumbled feta cheese

To make the pastry, whizz together the flour, butter and salt in a food processor until you have little pea-sized lumps of butter. Add the egg and pulse until just combined.
Gather the pastry together in a ball, press to flatten and wrap in plastic film. Chill for 30 minutes.
When the pastry as chilled, roll it out flat and line a 19cm tart tin (preferably with a removable bottom). Place the tart tin in the freezer for another half an hour.
Preheat the oven to 180C/350F (fan). Prick the pastry with a fork and line it with some non-stick paper and fill with baking beans. Blind bake for 8 minutes. Remove the paper and beans and bake for a further 5 -7 minutes until the pastry is dry to the touch.
While the pastry is blind baking, you can make the filling by gently sauteing the leeks in the olive oil over a low heat for 5 – 10 minutes until soft.
When the pastry is blind baked, fill it with the cooked leeks.
Whisk together the creme fraiche, eggs, lemon zest and a generous grind of black pepper.
Pour the liquid over the leeks and top with the crumbled feta. Bake for 30 – 40 minutes until golden brown and firm to the touch.
Serve hot or, as I prefer, cold.

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9 Responses to "leek, feta and lemon quiche"
  1. decocinasytacones says:

    I love this recipe because I love leeks. And I love your plates.
    xxx from Spain
    Marialuisa

  2. looks great, nice blog.

  3. Elizabeth says:

    Kathryn,

    This tart looks fabulous! I cannot wait to try it, in fact I have copied the recipe and have it on my list for this weekend!

    I hope you do not mind but this is one of my favorite posts for the week, I have linked back to it and used one of your photos. I could not find your policy on the blog about that. If you would like me to remove your photo please let me know.

    Have a wonderful weekend, Elizabeth

  4. Mackenzie says:

    Cold quiche and white wine – I could get on board with that!

  5. Kathryn says:

    Of course I don’t mind! Thank you so much for the link Elizabeth! I hope you had a happy weekend : )

  6. This looks delicious. Love a flavourful quiche and this one looks perfect!

  7. Ashley says:

    Reading your blog always makes me crack a smile… it’s like we share the same brain sometimes! We’ve had a few warm days here, too, and when the bitter cold came blowing back today it was totally a bummer! Your quiche would definitely cheer me up any day!

  8. nutmeggo0410 says:

    I’m so excited for spring, but the warm cozy foods always have a place in my heart. And stomach.

  9. Lovely flavors in this quiche. Spring has to come sooner, right? :)

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