Feta Leek Quiche

My mother brought this recipe back from Greece with her and we tried it for the first time during her last visit. The feta and leeks were a delicious combination and it was much lighter in consistency than a traditional quiche, which I really enjoyed. This was very easy to make and you don’t even need to bother with a crust, which reduces both the hassle and the calories. Bonus, right?
Here what you need:
3-4 leeks (discard hard outer leaves and slice thinly)
1/2 lb. feta cheese, crumbled
2 Tbs. olive oil
1/2 cup flour
2 eggs
3/4 cup milk
Preheat your oven to 350 degrees. Heat your olive oil over a large saucepan and add in your sliced leeks. Season with salt and pepper. Saute them until they’re transparent, about 8-10 minutes or so.
While the leeks are cooking, beat your eggs with your milk. Once combined, add in the flour, 1/2 tsp. of salt and another Tbs. of olive oil.
Once your leeks are done cooking and your egg/milk mixture is thoroughly combined, oil a pie plate so that your quiche doesn’t stick. First, add your leeks into the pie plate. Then, spread the crumbled feta on top. Finally, pour your egg/milk mixture over the top.
Bake in your preheated oven for about 30 minutes, or until a knife inserted into the center of the quiche comes out clean. Cut and serve when it’s done. Enjoy!

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