Quiche Lorraine with Feta

Quiche Lorraine with Feta

Ok, so this is gonna be my first blog post - ever. I'm not gonna make a big fuss. But I gotta admit, I'm pretty excited! 

This recipe is a regular of mine, and there's always plenty of ways to alternate and experiment - this time I had some feta left overs in the fridge and so they made their way into the original 'Quiche Lorraine'. 


For the Pastry

  • 175 g spelt flour (white)
  • salt
  • 90 g cold butter 
  • 2 Tbs cold water

Combine all ingredients with your hands and knead until a firm dough has formed. Let it rest in the fridge for at least half an hour. 

For the Filling

  • 1 Tbs butter
  • 2 leeks
  • 100 g bacon 

Cut the leeks into small pieces. Melt the butter in a frying pan, add the leeks and fry for 1 minute. Add the bacon and fry another minute - keep stirring so it doesn't burn. Let it cool down a little.

Meanwhile take the pastry out of the fridge and press it into a tart tin, so you get a fairly even thin layer of dough. Poke the pastry with a fork a couple of times - this keeps the pastry from forming air holes whilst in the oven. By the way, now is a good time to preheat that oven: 160 °C will do (gas 4). 

Now, combine the following ingredients and season to taste:

  • 3 sprigs of thyme
  • 250 ml whipping cream
  • 1 egg
  • 1 egg yolk
  • salt, pepper and nutmeg to taste

Cover the pastry with the leek and bacon. Sprinkle with

  • 100 g feta, cut into small pieces

Now pour over the egg-cream-mixture.

Pop your quiche in the oven for about 45 minutes. If the top get's a little too dark, cover it loosely with aluminum foil.

After that, there isn't much left for me to say - besides enjoy!