Leek and Feta Pie
A delicious leek and feta pie that can be eaten on its own or served with a stuffed potato or salad.
Leeks
Garlic
Feta
Eggs
Cream
Trim the ends from four small leeks or two big ones (but preferably small ones!). Leave about 5cm of the green tops then slice the leeks finely.
Wash the slices under cold running water and drain well.
Melt 45gms of butter in a pan. Add the leeks and a couple of cloves of crushed garlic. Cook for five minutes over low heat until the leeks are just tender.
Line a quiche dish (approx 27cm diameter) with pastry (preferably savoury). Spread the cooked leeks in the pastry case and then crumble 125gms of feta cheese on top of that.
Lightly beat three eggs with 2/3rds of a cup of cream. Season it with salt and pepper and pour over the leeks and feta. Bake at about 180 degrees celcius for about 30 minutes until the top has set and is a golden colour.
