Leeks are a traditional filling for the traditional French quiche, but here they are mixed with cottage cheese, which is lower in fat than hard cheeses like cheddar.
Cooking MethodBaking, Sauteeing
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe CourseMain Course
Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Five Ingredients or LessYes
MealBreakfast, Brunch, Dinner, Lunch
Taste and TextureButtery, Rich, Savory
Type of DishSavory/pot Pie
- 1/2 lb. leeks (see Notes)
- 1/4 stick salted butter
- 1 sheet ready rolled puff pastry
- 6 large eggs
- 1/2 lb. cottage cheese
- Salt and freshly ground black pepper
- Milk, to brush
Preheat the oven to 350°
Trim and thinly slice the leeks. Melt the butter in a pan and gently sauté the leeks until they are soft, about seven minutes.
Line a 9-inch quiche or pie pan with the pastry. Use the pastry trimmings to cut leaf shapes to decorate the edge of the quiche later.
Beat the eggs and cottage cheese together and season with salt and pepper. Stir in the cooked leeks, mix well and pour into the prepared quiche base. Decorate with the pastry leaves and brush with a little milk. Bake for up to 30 minutes, until the quiche is cooked through and the pie crust is golden.
2015 Jane Hughes