Leek & Ricotta Quiche

leek and ricotta quiche

I’ve truly rediscovered my love for quiches in the last months. We have a little café in the neighborhood where I always go for lunch at least once a week, they serve the most delicious vegetarian and organic food. They serve homemade dishes, the menu is always seasonal and it changes every week. The owner is a French woman and I was very excited to find out she was selling croissants and quiches.

This leek and ricotta quiche is entirely inspired by Kiez Cuisine. As you probably know, I’m vegetarian but I eat vegan most of the time. I honestly couldn’t perfect a vegan version, the taste was never there and I’ve eaten many quiches recently so I know how it’s supposed to taste! I’ve used eggs and ricotta, but replaced the cream for an oat one for an “healthier” version.

I love to make these in individual tins as mini quiches, it’s the perfect size for a snack or light lunch with salad on the side. It’s easy to grab on the go or to share on a picnic and they’re super cute too. Of course, if you don’t have mini quiches mould, just use your regular tart/quiche dish.

If you do make this recipe, don’t forget to tag me on Instagram as @berlinandcoconuts, I’d love to see your recreations!

leek ricotta quiche

 

Ingredients

For the dough

  • 2 cups spelt flour, 272g
  • 1/2 tsp salt
  • 1/2 baking powder
  • 6 tbsp cold water
  • 2 tbsp olive oil
  • 1-2 tbsp herbes de provence (or any other herb you like)

For the quiche

  • 1-2 tbsp olive oil
  • 2 large leeks, sliced
  • 1 white onion, sliced
  • 1 garlic clove, crushed
  • 3 eggs, beaten
  • 1 cup oat cream, 250 ml
  • 3/4 cup ricotta, about 200g (split)
  • salt and pepper, to taste

Instructions

For the Dough

  1. Combine all ingredients in a large Tupperware, seal and shake until it forms a ball. Remove from container and roll.*

  2. Lay down the dough on your quiche mould or mini moulds and pierce bottom with a fork several times.

For the Quiche

  1. Preheat oven to 180°C/350°F.

  2. Start by prepping and slicing the leeks and onion. Crush the garlic.

    Heat olive oil to a large pan and set to medium-high heat.

  3. When hot add leeks, onion and garlic. Cook, stirring frequently.

  4. While the veggies are cooking, beats the eggs in a large mixing bowl. Then add the oat cream and some of the ricotta (about 1/4 cup or a bit more, I like to save some to add on top of the quiche). Mix well.

  5. When leeks and onions are cooked add them to the eggs-cream-ricotta mixture and mix. Season with salt and pepper.

  6. Pour the quiche mixture into your prepare mould/moulds. Add a dollop of ricotta on top of each mini quiche or a few all around the big quiche. 

  7. Bake for 20 minutes until crust and top are golden. 

  8. Serve with a nice green salad. 

Notes

*This is a quick recipe that my boyfriend got from his mum, it's really simple so we like to make it.  But you can always use any other recipe you like or a quiche pastry from the supermarket!

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