I love quiches - mostly because they are extremely simple to make. Another thing I like is that there is an infinite number of variations you can come up with - depending on the season and the current contents of your fridge. Spinach and feta are one of my all time favorite flavor combos, and as I've recently discovered, leeks are a welcome addition, lending this recipe just a hint of sweetness. Add a glass of yogurt or milk, and you have yourself a perfect breakfast!
1 sheet puff pastry, thawed
3/4 C chopped leeks
300 g/10.5 oz spinach, washed and roughly chopped
2 C sour cream
1 C crumbled feta cheese
1 tbsp oil
Preheat oven to 380°F/200°C.
Roll out the puff pastry and transfer it to your pie plate or baking tray. Trim the edges if necessary.
In an oiled pan, saute the leeks until soft. Add spinach and cook just enough for the spinach to wilt.
In a large bowl, beat eggs until they become fluffy and light. Beat in the sour cream. Add the feta, spinach and leeks and season to taste with salt and pepper. Pour the mixture over the pastry and bake until the quiche is golden and the filling is set (Baking time will vary depending on the thickness of the quiche. I used a 20x35 cm/8x14 in tray, and the quiche took around 45 minutes to bake).