I was a looking for a lemon dish to bring to the monthly cooking club in Orange called the Orange Feast. This month’s theme was lemon. It was a my first participation and I wanted to make a good impression.
Even though I was really proud with my lemon brownies, I thought brownies as nibbles maybe a tad too heavy. So I decided on savoury nibbles instead. To play it safe, quiche is my top choice. To stay true to the lemon theme, I was delighted to discover this leek, lemon and feta quiche recipe. It was a really easy recipe and perfect do ahead dish. After all, quiche tastes better overnight.
Leek, Lemon & Feta Bite-Sized Quiche
Makes 36 bite-sized quiche
(tweaked very slightly from food52)
What you’ll need:-
- 4 sheets frozen puff pastry (used Pampas Reduced Fat Puff Pastry)
- 1 leek, finely sliced
- 2 tbsps olive oil
- 1 cup milk
- 1 cup cream
- 6 eggs
- 2 tsps freshly grated lemon zest (used 2 medium sized lemons)
- 1 tsp salt
- freshly ground black pepper
- 100g/3.5 ounces feta cheese, diced into 36 small pieces
- Cooking oil to grease a 12-hole cupcake pan
- A 7.5cm/3 inches diameter cookie cutter
(1) Preheat oven to 190 degrees Celsius/ 375F. Thaw puff pastry according to package instructions. Grease cupcake pan with some cooking oil. (2) Rinse off any visible dirt and slice the roots from the end. Remove the dark green tops, leaving the light green with the white portion of the leek. Slice the leek as thinly as possible. Rinse the sliced leek in a fine mesh colander to get rid of hidden dirt deep in the layers of the leek. Drain and pat dry with a kitchen towel. (3) Heat the olive oil in a large pan over medium heat. Add the leek and cook until it is just wilted (when the slices of leek are about to give off the liquid. Turn off the heat and set aside. (4) In a large measuring jug, using a whisk of a fork, beat together the milk, cream, eggs, lemon zest, salt and pepper. Set aside. (5) Place a sheet of thawed puff pastry (with the plastic divider still attached) on a chopping board, plastic side down. Use a cookie cutter and cut the sheet. A 7.5cm/3 inches in diameter cookie cutter can yield 9 portions per sheet (see the photos above). (6) Transfer the cut puff pastry to cupcake tin. Press the pastry slightly in the hole to form a “cup” to hold the egg mixture. (7) Distribute a small portion of leek into each hole. Pour the egg mixture and top with slices of feta cheese. (8) Bake quiche for 20 minutes or until the egg filling is firm and the top surface is golden brown.
megan @ whatmegansmaking says
This sounds really good. Did you heat them up again when you served them? I always wonder how to go about doing that…
You can heat up in the oven just before serving to crisp up the puff pastry for 10-15 minutes with the same temperature as you bake them initially. Alternatively, they are okay eating at room temperature too! 🙂
Ann Mah says
What adorable baby quiches! I’ve always wanted to buy some mini tart pans, but using a muffin tin is a wonderful alternative.
I owned 4 mini tart pans but if I wanted to make a larger quantity, I find myself using muffin tin more often than the tart pans. I think I may not actually need the tart pans in the first place, hehe!
They look absolutely gorgeous! I bet they taste amazing too.
They were delicious Emily, the zingy lemon took quiche to a whole new level. It was great that you came along to FEAST, it was lovely chatting to you, hope you enjoyed the night!
Hi… I ave made these twice the week to take as nibbles. They have been a hit! I think the lemon zest really makes them. Thanks for sharing this 🙂
Sorry was writing the comment on the iPad and it as a mind if its own when it comes to spelling 🙂
Could you make these the night before and then heat up again the next night? The pastry wouldn’t go soggy? Thanks!