Lemon, Leek & Feta Quiche

Lemon, Leek & Feta Quiche

Liven up an old favorite with the zest flavor of lemons. Here, lemons take a rich, smooth quiche and elevate it to gourmet status with a dash of taste. It’s a delicious meal for breakfast, brunch, lunch, or dinner – and any leftovers can be the star of your next brown bag lunch.
Course Main Dish


  • 1 ready to bake quiche crust
  • 2 cups leeks cleaned and diced
  • 1 tablespoon olive oil
  • 4 eggs beaten
  • 3/4 cups cream
  • 1 1/4 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 sprigs fresh thyme chopped
  • 1/4 pound feta cheese crumbled
  • 3 tablespoons Romano cheese grated


  • Preheat the oven to 375 degrees Fahrenheit.
  • Add the olive oil to a skillet over a medium high temperature, and saute the leeks for about 5 minutes, until wilted. Set aside, and allow them to cool.
  • In a large mixing bowl, add the eggs, cream, and milk. Beat well.
  • Now add the salt, pepper, lemon juice and zest, and chopped thyme to the egg mixture. Blend together well with a whisk or fork.
  • Poke a few holes in the bottom of the quiche pastry with a fork. Add the leeks to the bottom of the quiche.
  • Pour the egg mixture over the leeks.
  • Dot with the crumbled feta cheese.
  • Top with Romano cheese.
  • Bake for 30 to 40 minutes or until firm all the way through the middle.
  • Can be eaten warm, cold, or at room temperature.
Keyword Lemons
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