Thursday, December 12, 2013

Recipe: Leek & Ricotta Quiche

Leek is not one of my favorite veggies, but there are ways that I do like to eat it. In soup is one of them and in quiche is another. Because it had been a while since I ate leeks, I thought it would be time to change that. So I tried this good looking quiche I found on Uit Pauline's Keuken. I have to say that this quiche is one of the best we ever made. Some quiches do have a soggy bottom syndrome, but this one is a good sturdy quiche. I did make one small adjustment, because the original recipe uses minced meat, and I just replaced that with a veggie version of that. So without further delay, here is the translation of the recipe.

Leek & ricotta quiche: (serves 4)
- 3 leeks
- 1 clove of garlic, minced
- 200 gr of vegetarian minced meat replacement
- 4 eggs
- 200 gr ricotta
- 100 ml cream
- 1 egg yolk, beaten
- handful of bread crumbs
- 100 gr cheese
- 8 sheets of dough
- salt & pepper
- spring form of about 23 cm

Pre-heat the oven to 200 degrees. Defrost the dough. Bake the meat replacement with the garlic for a bit. Cut the leek. An easy way to cut leek is to cut it once in the length, that way you can easily remove the sand. And then cut it in half rings. Bake this shortly with the rest. Season with some salt and pepper.

Beat the ricotta with the cream. Add the eggs one by one and beat until you have a nice batter. Add half of the cheese, and season to taste.

Grease the spring form and lay a baking sheet on the bottom. Cover it with the dough, including the sides. Make some holes in the dough with a fork. Add some bread crumbs on the bottom of the quiche. Then add the leek mixture, and then the ricotta mixture on top. Add the rest of the grated cheese last. Stroke the sides of the dough with the yolk and place it in the oven for about 35 minutes. Check sometimes in between and if the top gets too dark before the middle settles, cover it with some tin foil.

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