I have always had a reverence for quiche. But I thought it was one of those delicate and complicated French things – until Lise Lotte Urfe from Denmark came to visit the farm and treated us to this tasty example. I was pleasantly surprised by how simple a quiche is to make. Of course, I asked her for the recipe, and I just substituted whole-wheat flour for white flour. It is the combination of leeks, feta and dill that makes this quiche spectacular. Now we serve it frequently – everybody loves it and asks for the recipe.
Serves 4 to 6
1 1/4 sticks (150 g) butter
1 cup plus 2 tablespoons (150 g) whole-wheat flour
1/2 teaspoon baking powder
2 pinches salt
a little cold water
1 medium onion, chopped
2 tablespoons olive oil
2 leeks, white and tender green parts, cut into ½-inch (1-cm) pieces
1/4 cup (60 ml) heavy cream
1 handful snipped dill
salt and pepper
9 ounces (250 g) feta cheese, cut into cubes
1 Combine the crust ingredients, adding just enough water to form a kneadable dough. Form into a ball. Wrap with plastic wrap and refrigerate for 1 hour.
2 Preheat the oven to 400°F (200°C).
3 Spread the dough in a round quiche pan (10 inches or 25 cm) so that the bottom is covered and the sides are turned up. Prick the dough with a fork and bake until slightly browned, 10 to 15 minutes.
4 Sauté the onion in the oil for 5 minutes. Add the leeks and sauté for another 5 minutes. Let the mixture cool.
5 Whisk together the eggs, cream, dill and salt and pepper to taste.
6 Spread the onion mixture over the baked crust. Pour in the egg mixture.
7 Distribute the feta evenly over the quiche.
8 Reduce the oven temperature to 350°F (175°C) and bake until the egg mixture is firm, 30 to 40 minutes.
Serve warm with a green salad.
Note: You can substitute any vegetable for the leeks. Quiches are a great way to use leftover vegetables! Also try adding other fresh herbs like basil or parsley.