Have you ever thought about preparing a delicious ricotta and leek quiche at home? Follow the recipe and learn how to make this classic!
Ricotta and Leek Quiche
Servings
8
servingsPrep time
50
minutesCooking time
40
minutesWith this ricotta and leek quiche you will leave your friends and family awestruck!
Ingredients
1 egg
75 grams chilled unsalted butter
1 cup (tea) and 1/4 of wheat flour
1 tablespoon ice water
1 pinch of salt
3 eggs
1 leek stalk
1/2 onion
50 grams of grated parmesan
100 grams of sour cream
150 grams of ricotta
Olive oil to taste
Salt to taste
Directions
- In a container place the wheat flour, the cold butter diced into cubes, 1 egg, the cold water and a pinch of salt.
- Mix the ingredients well until they have a crumbly texture and knead well, so that the dough is smooth.
Pack and book in the fridge for 30 minutes. - To prepare the stuffing, add the sliced leek and chopped onion to a pan.
Add a little olive oil, sauté stirring constantly until the vegetables wilt and set aside. - Add in a container 3 eggs, the ricotta in pieces, the cream, a pinch of salt and the grated parmesan cheese.
Mix well, add the leek mixture and mix again. - Open the dough in a form with a removable bottom manually or with a rolling pin, pressing gently on the sides to form the “wall” of the quiche.
- Add the filling and place the leek quiche in a preheated oven at 180º₢ to bake for about 30 minutes.
Unmold after cooling slightly and the ricotta and leek quiche is ready.
