Leek & Feta Quiche with Thyme Roasted Potatoes

by Julie Gibbons on January 25, 2011

Leek & Feta Quiche Thyme Roasted Potatoes

Quiche isn’t something we eat often in winter, but I’ve been hankering after some food to remind me that there is something out there other than a variation of stew!

This recipe used up some of our current glut of eggs and leeks and was fragrantly delicious with the addition of some thyme. Our herb garden is looking a little worse for wear what with the very cold winter we’ve been having, so I bought some fresh rosemary and lemon scented thyme from the supermarket on our one and only visit this month. Herbs can instantly lift a meal out of the doldrums, don’t you think?

(serves 6)

3 medium organic leeks, sliced & rinsed
2 cloves organic garlic, crushed
5 tablespoons organic olive oil
1 x readyrolled all butter puff pastry
750g organic potatoes, peeled & chopped as you prefer
3-4 sprigs fresh thyme

  1. Preheat oven to 200C.
  2. Remove pastry from the fridge.
  3. Add large roasting tray to oven with good helping of olive oil
  4. Peel potatoes, chop and rinse before bringing to boil in just enough salted water to cover, boil for 5 minutes.
  5. Add sliced leeks & crushed garlic to frying pan with oil, over a gentle heat, cover & cook until soft.
  6. Remove potatoes and add to hot oil in roasting tray, sprinkle over 3-4 sprigs fresh thyme and return to oven.
  7. Layer pastry carefully in quiche dish, pierce bottom with fork & blind bake for 10 mins.
  8. Squish down the risen pastry & pour over the leek & garlic mix.
  9. Beat together 3 eggs, crumble in Feta and mix thoroughly, adding pepper to taste. Pour over leeks.
  10. Bake quiche for 30 minutes and serve with crispy golden potatoes.

We serve the leftover quiche cold for lunch the day after. The texture is completely different and these flavours would work especially well with a tomato salad, but in the winter, I look to cook up some kale & make up a quick tomato dressing. Mmmmmm.

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