Ricotta + Leek Quiche

40 Minute Ricotta + Leek Quiche. Great for lunches too, you could make for Sat/Sun lunches.

Serves: 4 Time: 40 minutes

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Ingredients

• 3 Leeks, halved lengthways and sliced

• 4 Eggs, beaten

• 300g Ricotta

• 180ml Milk

• 70g Cheese, grated, Gruyere would be lovely, but any is fine

• 100g Frozen Peas, thawed

• 1 Tablespoon Olive Oil, and 1 Teaspoon for the pan

• 1 Tablespoon Dijon Mustard

• Handful Parsley, chopped

• 1 Tablespoon Fresh Tarragon, chopped (optional)

• Fresh Green salad, for serving

Method

1. Heat oven to 160°C. Then drizzle 1 teaspoon oil into the quiche dish, spreading around evenly.

2. Heat the remaining oil in a large non-stick pan, add the leeks, season and sauté gently for around 10 minutes.

3. Meanwhile, add the beaten eggs to a large bowl, combine the mustard, ricotta and milk. Then add the peas, parsley, tarragon and cheese. Season and pour everything carefully into the quiche dish.

4. Bake in the oven for 40 mins, or until it’s cooked through.

5. Serve with a fresh green salad and enjoy!

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