Crustless Leek and Cheese Quiche

Quinoa, Lentil and Vegetable Fingers
24 January, 2019
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24 January, 2019
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  • 5 leeks (white part only)
  • 1 cup whipping cream [or yoghurt or 5%-fat quark ("Gvina Levana")]
  • 75 gr 5%-fat semi-hard salty cheese ("Bulgarit")
  • 3 eggs, beaten
  • 50 gr hard cheese ("Emek"), grated
  • 2 tablespoons chives, minced
  • 2 tablespoons parsley, minced
  • 10 Kalamata olives (or other green olives), pitted and chopped
  • Salt and pepper


  1. Preheat oven to 170°C
  2. Slice leeks into slices 1-2 cm thick and soak in water for about 30 minutes.
  3. Drain and place in a pot with fresh water. Bring to a boil and cook about 6 minutes until soft. Drain and set aside.
  4. Drain the salty cheese and crumble into a deep bowl. Add all other ingredients (including leeks) and mix well.
  5. Pour into a lightly greased glass oven-proof quiche dish and bake for 35 minutes until golden.