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Even if you're not vegetarian it's always good to have a delicious meat-free recipe in your back pocket for guests who are. And the great thing about a flavourful veggie quiche is that you can serve it with a simple salad but also offer it as a side with your meaty main.

Servings: 4 to 6


2 leeks

1 tablespoon unsalted butter

1 Granny Smith apple, peeled and cubed

3 eggs

½ cup cream

½ cup milk

½ teaspoon salt

fresh ground pepper

1 deep dish frozen pie dish (thawed)  

1 cup Stilton, crumbled


Cut the dark, tough end of the leek and trim off the root. Slice the leek down the centre and rinse well and dry. Chop the leek into bite-size pieces.

In a medium pan over medium heat add 1 tablespoon unsalted butter and when it melts add the leeks and a peeled and cubed Granny Smith apple.  Cook until softened about 5-10 minutes, stirring occasionally. Set aside.

In a small bowl combine 3 eggs, ½ cup cream and ½ cup milk and whisk well until combined. Add ½ teaspoon salt and fresh ground pepper.  

Preheat the oven to 400 °F. Place your quiche shell on a cookie sheet and spread the leek mixture on the bottom. Cover with 1 cup crumbled Stilton blue cheese and pour on the egg mixture. You can use a fork to lightly fiddle and get the custard mixed throughout.

Bake for 40-45 minutes. You’re looking for the top to brown and for the centre to puff up so you know the eggs are baked. 

Cool slightly before cutting.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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