Ricotta and Leek Quiche

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

Recipe by Caion Alves


Prep time


Cooking time



With this ricotta and leek quiche you will leave your friends and family awestruck!


  • 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


  • 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.

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