Veggie Feta Quiche
Veggie Feta Quiche
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![Preparation time]()
Prep time15 min![Cooking time]()
Cooking time1 hr 30 min![Servings]()
Portions10![Difficulty]()
DifficultyHard
Ingredients
Quiche Crust
- 1 1/2 cups flour
- 1/2 teaspoon salt
-
1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil, cubed and chilled
![avocado sticks]()
- about 1/2 cup ice water
Quiche Filling
-
2 tablespoons Country Crock Plant Butter Tub with Olive Oil
![olive oil spread]()
- 4 cups thinly sliced and cleaned leeks
- 12 large eggs *
-
1 cup Country Crock® Plant Cream
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- 1 cup diced roasted red peppers
- 3/4 cup diced sundried tomatoes
- 2 cups baby spinach
- 1 1/2 cups cooked and cooled quinoa
- 1 cup crumbled Violife 100% Vegan Just Like Feta cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Quiche Crust
- Combine the flour and salt in medium bowl. Cut in plant butter with pastry blender or food processor until coarse crumbs form. Add ice water, 1 tablespoon at a time, until dough forms. Knead dough with floured hands and shape into a disc. Wrap the dough in plastic wrap and refrigerate until chilled, about 30 minutes.
- Adjust oven rack to the lowest position and preheat oven to 375°. Unwrap disc of dough and roll on a lightly floured surface from the center to the edges to form a 12-inch circle. Press into 10-inch springform pan.
- Line pie dough with aluminum foil or parchment paper, and fill with pie weights. Bake crust until it is dry, about 15 minutes. Let crust cool completely.
Quiche Filling
- Melt plant butter in a large skillet over medium heat. Add the leeks and sauté until golden brown. Remove skillet from heat and allow the leeks to cool slightly.
- Preheat oven to 275°.
- Mix all ingredients together in a large bowl. Pour into prepared baked pie shell. Bake for 90 minutes, uncovered. Raise oven temperature to 375° and cook for another 10 minutes, or until the top is browned.
- Cool for 4-6 hours before cutting.
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