Potato-Crusted Leek and Feta Quiche — Unwritten Recipes

Name: Potato-Crusted Leek and Feta Quiche — Unwritten Recipes
Cuisine: European, Greek, Mediterranean
Ingredients: For the crust; 2 large Russet potatoes; Generous pinch of salt; 1 egg white (you’ll be adding the yolk to the filling so just set it aside); 2 teaspoons canola oil, divided; For the filling; 2 tablespoons unsalted butter; 2 leeks, sliced lengthwise, cut into thin half moons, rinsed well in a colander and dried as much as possible; 4 large eggs, plus the leftover yolk; 1 cup milk (any percent but skim); 1 cup crumbled feta; Handful of chopped parsley; Pinch or two of salt and black pepper

8 steps

Happy March!! Can you believe we made it?!! Maybe it’s still sorta chilly wherever you hail from, but in honor of the new season that’s just around the corner (only a mere 20 days away now) I thought we’d start out the month (and week) with this light, veggie-ish, and very springtime-feeling, Pota

Updated at: Thu, 17 Aug 2023 02:47:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories1601.2 kcal (80%)

Total Fat91.5 g (131%)

Carbs128 g (49%)

Sugars23.4 g (26%)

Protein70.1 g (140%)

Sodium2728.7 mg (136%)

Fiber17 g (61%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

you’ll be adding the yolk to the filling so just set it aside

2 teaspoonscanola oil

divided

2 tablespoonsunsalted butter

2leeks

sliced lengthwise, cut into thin half moons, rinsed well in a colander and dried as much as possible

4eggs

large, plus the leftover yolk

1 cupmilk

any percent but skim

1 cupcrumbled feta

Instructions

Step 1

Makes 6-8 servings

Step 2

1. For the crust Preheat oven to 400ºF. Peel potatoes and grate them on the large holes of a box grater. Place them in a colander in the the sink and toss with the salt. Let sit for 10 minutes to allow them to drain—this helps to get a crispier crust.

Step 3

2. While the potatoes are draining, whisk the egg whites in a medium bow until they’re frothy. Once the potatoes have drained, take small handfuls of the mixture and squeeze as much liquid of them as you possibly can over the sink, adding the drained handfuls to the bowl with the egg whites as you go. Stir well.

Step 4

3. Brush a 9-inch pie plate with a little oil and press the potato mixture into it, pushing down on the bottom and up the sides. Bake for 20 minutes, then remove from the oven, brush all over the surface with a little oil and return to the oven for another 10-15 minutes until the bottom of the crust is pale golden brown. Remove from the oven and set aside. Lower the temp to 350ºF.

Step 5

4. While the crust is baking, prepare the filling Melt the butter in a medium skillet over medium heat and add the leeks, stirring often, for about 5 minutes, until they’re softened but not brown. Remove from the heat and set aside.

Step 6

5. In a large bowl, whisk the eggs and yolk until well combined. Then , whisk in the milk. Stir in the feta, parsley, salt, pepper and cooked leeks and pour this mixture into the cooked crust. Place the whole thing on a rimmed baking sheet and bake for about 30 minutes, until a knife inserted into the center of the quiche comes out clean and the top is golden brown. Let sit for about 10 minutes to firm up and then use a sharp knife to cut wedges. Serve hot or at room temperature.

Step 7

6. You can definitely make this early in the day and reheat in a low oven before serving. Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Step 8

Enjoy!