A fresh, herb‑driven quiche that balances tart cranberries with soft, sautéed leeks. The flavour profile is bright and clean with lemon and herbs lifting the richness of the custard. It’s minimalist, modern and beautifully autumnal — classic Love & Lemons sophistication.
Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients
- 1 whole‑grain pie crust
- 1 cup sautéed leeks
- ½ cup fresh cranberries, chopped
- ½ cup crumbled goat cheese
- 4 eggs
- 1 cup milk (dairy or almond)
- 1 tbsp chopped fresh parsley
- 1 tsp lemon zest
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Sauté leeks in olive oil until soft.
- Press crust into a 9‑inch pie dish.
- Add leeks, cranberries, and goat cheese.
- Whisk eggs, milk, parsley, lemon zest, salt, and pepper.
- Pour egg mixture over the filling.
- Bake 35–40 minutes until set.
- Cool 10 minutes before slicing.
Storage
Refrigerate up to 3 days. Reheat at 325°F for 8 minutes.
Substitutions
- Goat cheese → Feta
- Milk → Oat milk
- Cranberries → Diced roasted apples
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
