A light spring dish full of fresh flavours
This spring quiche combines tender leeks and aromatic wild garlic with creamy ricotta on a crispy shortcrust pastry. An ideal dish for the first warm days, combining lightness and flavour.
Ideal wine accompaniment: Welschriesling from the Südsteiermark DAC (Austria)
The Welschriesling from the Südsteiermark DAC presents itself with lively acidity and fresh citrus notes, which perfectly complement the creamy texture of the quiche and the fine flavours of leek and wild garlic. Its mineral structure and light body ensure a harmonious balance and emphasise the freshness of the dish without overpowering it.
Further wine recommendations
1st Grüner Veltliner from the Kamptal DAC (Austria)
A Grüner Veltliner from the Kamptal DAC is characterised by its peppery spiciness and crisp acidity. Its aromas of green apple and citrus fruit harmonise particularly well with the herbal notes of wild garlic and bring out the freshness of the quiche.
2nd Sauvignon Blanc from Styria DAC (Austria)
This Sauvignon Blanc is characterised by its intense aroma of gooseberry and green pepper. The lively acidity and fruity notes complement the spicy components of the quiche and ensure a balanced flavour experience.
3rd Pinot Blanc from Alsace AOC (France)
A Pinot Blanc from Alsace AOC impresses with its gentle fruitiness and fine acidity. Its aromas of pear and almond go perfectly with the creamy ricotta filling and emphasise the mild flavours of the leek.
4th Silvaner from Franconia (Germany)
The Franconian Silvaner has a subtle fruity flavour and mineral notes. Its restrained style leaves room for the herbal flavours of wild garlic and elegantly complements the quiche.
5. chardonnay from the Chablis AOC (France)
A Chablis AOC is characterised by its clear minerality and fresh acidity. The subtle citrus and green apple notes harmonise with the light quiche and give the dish additional elegance.
The recipe:
Spring quiche with leek, wild garlic & ricotta
Cooking utensils
- 1 Quiche dish (approx. 24 cm diameter)
- 1 Chopping board and knife
- 1 Pan
- 1 Mixing bowl
- 1 Dough roller
Ingredients
For the dough:
- 125 g Flour
- 60 g Cold butter
- 1 Pinch of salt
- 2 -3 tablespoons cold water
For the filling:
- 1 small leek
- 1 Handful of fresh wild garlic
- 150 g Ricotta
- 2 Eggs
- 50 ml Cream
- Salt and pepper
- Nutmeg
- 1 Tbsp olive oil
Preparation
Prepare the dough:
- Place the flour, salt and cold butter in pieces in a bowl.
- Work into a crumbly mass with your fingers.
- Gradually add cold water until a smooth dough is formed.
- Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes.
Prepare the filling:
- Wash the leek thoroughly and cut into fine rings.
- Wash the wild garlic, pat dry and roughly chop.
- Heat the olive oil in a pan and sauté the leek over a medium heat for about 5 minutes until soft.
- Add the wild garlic and sauté briefly until it collapses.
- Remove the pan from the heat and allow the mixture to cool.
Prepare the glaze:
- Mix the ricotta, eggs and cream in a bowl until smooth.
- Season with salt, pepper and freshly grated nutmeg.
- Fold in the cooled leek and wild garlic mixture.
Bake a quiche:
- Preheat the oven to 180 °C top/bottom heat.
- Take the dough out of the fridge and roll it out on a floured surface.
- Place in the greased quiche tin and press the edges down a little.
- Spread the ricotta and vegetable mixture evenly over the base.
- Bake in the preheated oven for approx. 35-40 minutes until the surface is golden brown.
Recommended side dishes
- Spring salad with radishes & vinaigrette
- Roasted green asparagus with lemon
- Marinated artichokes in olive oil
