Brunch
Leek & Feta Filo Quiche
Crispy filo pastry filled with golden leeks, spinach, dill and a whole block of feta
This is the kind of quiche that works for any occasion — a lazy weekend brunch, a long lunch with friends, or a light dinner with a simple salad. The filo pastry forms a beautifully crisp, golden shell around a creamy filling of caramelised leeks, wilted spinach, fresh dill, and a whole block of feta baked right in the centre. It reheats amazingly well, making it perfect for meal prep or feeding a crowd.
Ingredients
- 1 large leek, thinly sliced
- 40g butter
- 1½ tsp cumin
- ¼ tsp black pepper
- 12 Filo pastry sheets
- 2 cups thickened cream
- 8 eggs
- 60g spinach
- 2 Tbs dill, chopped
- 200g feta
- 2 cups grated cheese
- Chives, to garnish
- Parmesan, to finish
Method
- 1
Preheat oven to 165°C. Grease a 32cm round flan tin.
- 2
Melt butter in a frying pan over medium heat. Add the leek, cumin and black pepper and fry, stirring occasionally, until golden and softened — about 10 minutes. Set aside.
- 3
Layer filo pastry sheets into the prepared tin, allowing the edges to overhang and ruffle up the sides for a rustic look.
- 4
In a large bowl, whisk together the eggs and thickened cream until well combined. Stir through the grated cheese, spinach, dill and cooked leek mixture.
- 5
Pour the filling into the filo shell. Place the whole block of feta in the centre, pressing in gently.
- 6
Scatter with chives and a generous grating of parmesan. Bake for 40–45 minutes or until the filling is just set with a slight wobble in the centre.
- 7
Rest for 10 minutes before slicing. Serve warm or at room temperature.
Kitchen Notes
This quiche freezes beautifully and reheats amazingly — slice into portions, wrap individually and freeze. Reheat from frozen in a 160°C oven for 15–20 minutes. Also wonderful served at room temperature for a picnic or packed lunch. Great for a leisurely breakfast or brunch too.
What I'd serve with this
With a simple green salad dressed with lemon and olive oil. Also wonderful with a glass of white wine for a long, lazy lunch. Or serve for a bougie breakfast/brunch with lamb cutlets, roasted vine ripened tomatoes, crispy bacon and potato fritters.
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