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Feta & Leek Quiche

I served these quiches at our holiday brunch, and everyone was asking for the recipe after. Delicious served hot or cold, with a light salad.

Serves 6people
pie crust (Pillsbury refrigerated pie crust)
gr feta cheese
cup basil leaves
cup black olives, chopped
cup grated parmesan cheese
large whole eggs
cup heavy cream
tsp salt
tsp ground black pepper
lb leeks
Preheat oven to 375F. Thaw frozen pie crust according to package directions
Wash the leeks, and slice the roots from the end. Chop off the dark green tops, but leave a few inches of light green.
Wash the fresh basil leaves and set aside.
Halve the leeks lengthwise, then cut crosswise in 1/2-inch slices. Dump the slices in a colander or salad spinner and rinse thoroughly (this step is especially important, because leeks often hide extra dirt in their layers, which might result in a gritty-tasting quiche if not washed properly).
Let the leeks drain well, or spin dry. Heat the olive oil in a large skillet over medium heat until it shimmers. Add the leeks and cook until they are wilted; don’t cook them so much that they give off liquid.
Turn off the heat and let sit. In a mixing bowl or large measuring cup, using a whisk or fork, beat together the half-and-half, eggs, lemon zest, salt and pepper. Add the ouzo, if using. Prepare the pastry crusts.
On a lightly floured surface, or between two layers of plastic wrap or parchment paper, roll out the thawed puff pastry to a thickness of about 1/4 inch. Line a shallow pie plate or cut the pastry into four circles to fill individual baking dishes.
Press the pastry up the sides to make a nice edge. Fill the quiches. Distribute the leeks evenly across the bottom of the dish(es). Pour the milk mixture over the leeks. Top the quiche(s) with the slices of feta. (If you have feta that crumbles apart, don’t worry, just sprinkle it on top.)
Bake 30-40 minutes, or until the center is be solid and the crust and top are golden brown. Let the quiche cool for at least 10 minutes before serving.

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