Red Pepper, Leek & Ricotta Quiche
A delightful savory, creamy quiche perfect for hosting a weekend brunch or making Sunday for the week ahead.
Equipment
- 1 9 1/2 x 2 inch Tart / Quiche Pan
Ingredients
Quiche Dough
- 1 Cup Butter, Cubed and Chilled
- 2 1/4 Cup All Purpose Flour
- 1 Tsp Salt
- 8-10 Tbs Ice Water
Quiche Filling
- 1 Leek, Sliced
- 2 Tbs Butter
- 1 Red Pepper, Chopped
- 1/2 Red Onion, Chopped
- 8 Eggs
- 1/3 Cup Heavy Cream
- 1/4 Cup Grated Parmesan
- 1 Tsp Salt
- 1/2 Tsp Fresh Ground Black Pepper
- 1 Tsp Dried Thyme
- 1/2 Cup Fresh Ricotta
Instructions
- First, head to this wonderful recipe and make the dough for the quiche: https://food52.com/recipes/6603-himalayan-blackberry-pie. You'll need 30 minutes to put the dough in the fridge prior to bake.
- Preheat oven to 375 degrees.
- While the dough is in the fridge, slice and clean the leek, chop the onion, and the red pepper and add to a pan with the butter over medium high heat. Cook until just tender and the leeks start to golden, about 10 minutes.
- Meanwhile, add the eggs, cream, salt, pepper and thyme to a large bowl and whisk until everything is well incorporated.
- Remove the vegetables from the heat and add to the whisked eggs. Stir together.
- Once the quiche dough has been refrigerated for the required 30 minutes, remove and roll out to a size that will ensure it will easily fit the bottom and sides of the pan.
- Lift the dough up by rolling over your rolling pin, and then carefully rolling into the quiche pan. Gently press the pastry into the bottom of the pan and up the sides without stretching the dough. Trim any overhang.
- Pour the quiche filling into the pastry crust.
- Drop heaping spoonful's of ricotta into the quiche. Shoot for one dollop a piece.
- Pop into the oven and cook until the middle is just set and a knife comes out clean from the center, about 30-40 minutes.
- Let cool for 10 minutes, then remove the quiche from the pan and serve!
Notes
Note that the crust recipe makes enough for two quiches, or one pie with a top and bottom. I wrapped my extra in plastic wrap and popped in the freezer for my next quiche craving.