Leek + Feta Quiche


Growing up, quiche featured weekly at the Haapaniemi household. It was mom's go-to for last-minute meals. It could be as simple as frozen pastry, eggs, and milk, but could also serve as a base to bring together any hodgepodge of  leftovers - chicken and cheddar, rice and corn, ham and pea. No matter the combination, it was always a delicious and satisfying meal.

A quiche is a beautiful thing. It is simple,  forgiving, and pretty effortless. My mother's daughter, I make a quiche, in one form or another, regularly. Lately, I've been making this version with leeks, which are just wonderful when paired with eggs and a creamy, soft cheese. It goes without saying that you should always use fresh, good eggs here. You can of course use frozen pastry to make the crust, but it really doesn't compare to a homemade one - this recipe in particular incorporates more hearty flours to give a real wholesome base to the dish, and comes together really quickly in the food processor, so it doesn't end up taking much more time in the end.

If you don't have these ingredients on hand, use this recipe as a base and adapt it to what's in your fridge. Serve your quiche warm or at room temperature, with a simple garden salad or some blanched green beans. 

Leek + Feta Quiche


1  cup whole wheat flour, plus more for rolling dough

1/4 cup rye flour

1/2 teaspoon salt

1 stick (8 tablespoons) cold butter, cut into cubes

1-2 tablespoons ice water



1 tablespoon olive oil

2 large or three small leeks, washed, trimmed, and thinly sliced (white and light green parts only)

1/2 teaspoon salt

1/4 teaspoon pepper

1 sprig rosemary, leaves finely chopped

1/4 cup white wine or water 

6 eggs

1/4 cup whole milk

1/8 teaspoon freshly ground nutmeg

1/4 cup creamy feta or goat cheese, broken into large pieces 

Preheat oven to 400ºF. 

Make the dough: 

In a food processor, pulse all ingredients until dough comes together, about 20 seconds. Shape into a ball and wrap in cling wrap; refrigerate at least 1 hour or overnight.

Lightly flour a clean work surface. Roll dough 1/4-inch thick and transfer to a lightly greased tart tin. Trim off excess dough, poke base all over with a fork, and chill in the freezer for 30 minutes.

Meanwhile, make the filling:

Preheat oven to 400ºF. Line a baking sheet with parchment paper or foil. 

In a frying pan over medium heat, add oil. Once hot, add leeks, 1/4 teaspoon salt, pepper, and rosemary leaves; sauté 5 minutes. Deglaze with wine (or water) and continue cooking until leeks begin to soften, another 5 minutes. Set aside to cool slightly.

In a mixing bowl, beat eggs, milk, nutmeg, and remaining 1/4 teaspoon salt. Stir in leeks. Place tart shell on prepared baking sheet and pour filling into shell. Top quiche with cheese and bake until eggs are just set and crust is golden, 25-30 minutes. Serve immediately or at room temperature.