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!
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
For the Dough
Combine all ingredients in a large Tupperware, seal and shake until it forms a ball. Remove from container and roll.*
Lay down the dough on your quiche mould or mini moulds and pierce bottom with a fork several times.
For the Quiche
Preheat oven to 180°C/350°F.
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.
When hot add leeks, onion and garlic. Cook, stirring frequently.
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.
When leeks and onions are cooked add them to the eggs-cream-ricotta mixture and mix. Season with salt and pepper.
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.
Bake for 20 minutes until crust and top are golden.
Serve with a nice green salad.
*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!