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.

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Ingredients

  • 500g shortcrust pastry
  • Knob of butter
  • 2 leeks, sliced
  • 100g feta
  • 200ml double cream
  • 100ml whole milk
  • 4 large free-range eggs
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Method

  1. Preheat the oven to 170°C/fan150°C/gas 3½.
  2. 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.
  3. 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.
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  5. 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

Quick wins & tips

This tart can be made using a 500g shortcrust pastry block (we like Jus-Rol all-butter). Wrap any leftovers in cling film and chill/freeze until needed.

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