Leek and feta tart
- Portion size: Serves 6
- 15 min to prepare, 30 minutes to bake, 15 min to cool
- Difficulty: easy
Looking for a quick vegetarian quiche packed with spring flavours? Our yummy leek and feta tart uses a ready-made shortcrust short-cut.
Find more quick vegetarian quiches in our vegetarian tarts recipe collection.
Ingredients
- 500g shortcrust pastry
- Knob of butter
- 2 leeks, sliced
- 100g feta
- 200ml double cream
- 100ml whole milk
- 4 large free-range eggs
Method
- Preheat the oven to 170°C/fan150°C/gas 3½.
- Melt a knob of butter in a frying pan, then add 2 sliced leeks and cook over a medium heat until softened and golden. Season, then arrange the leeks in a 23cm blind-baked tart case (see our video below) and scatter over 100g crumbled feta.
- In a jug, mix together 200ml double cream, 100ml whole milk, 2 large free-range eggs and 2 large free-range egg yolks. Season, then pour into the case.
- Bake in the oven for 25-30 minutes until set with a slight wobble. Allow to cool for 15 minutes, then serve.
Nutrition
- 475kcals Calories
- 39.2g (19.5g saturated) Fat
- 10.1g Protein
- 20.6g (2.6g sugars) Carbs
- 2g Fibre
- 1.2g Salt
Leave a comment, question or tip