Zucchini & Leek Quiche

  • Yield: 4 servings


  • 1 puff pastry
  • 1 leek shredded
  • 2 medium zucchinis, grated
  • 3 eggs
  • 1 c. heavy cream
  • 1-3/4 cups Cheddar cheese, grated


  • Preheat oven to 425°F.
  • Place the puff pastry in a pie pan. Be sure to line with foil or baking parchment to stop the sides from collapsing. Place into the oven to bake blind, about 5 minutes, or until it is golden brown.
  • In a sauté pan, cook the leeks and zucchini in butter until they're soft.
  • Once the pastry is golden brown, remove from oven and decrease the temperature to 375°F. Remove the lining from the pastry; add the cooked vegetables and Cheddar.
  • Whisk together the eggs and milk, add salt and pepper to taste. Carefully pour the mixture into the pie pan over the vegetables and cheese.
  • Bake at 375°F for 15 to 20 minutes, or until the quiche is set.