Spring quiche with leek, wild garlic & ricotta
Crispy quiche filled with leek, fresh wild garlic and creamy ricotta. A light and aromatic dish, perfect for spring.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Appetizer, Main course
Cuisine European cuisine, French
Servings 2 People
Calories 520 kcal
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
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
Calories: 520kcalCarbohydrates: 35gProtein: 17gFat: 34g
Keyword Leek, Quiche recipe, Ricotta, Spring quiche, Spring recipe, Vegetarian, Welschriesling, Wild garlic