How to Make Leek and Ricotta Quiche

Leek and ricotta quiche is light and delicious. Using ricotta cheese lowers the fat content, meaning you can have that extra slice with a little less guilt. Couple it with eHow's olive oil pastry for a very healthy recipe.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 3 leeks, chopped medium -- cut both the white and the green parts, avoiding dirty parts
• 1 red pepper (capsicum)
• 5 large eggs
• 375 ml / 1 1/2 cups partly creamy ricotta
• 125 ml / 1/2 cup freshly grated Parmesan cheese
• 1 to 2 ml / 1/4 to 1/2 teaspoon nutmeg
• Salt and pepper
• Olive oil pastry (see recipe in Relateds)

1. In a frying pan, place the chopped leeks and the pepper with a little bit of oil. Cook until just tender. Remove from the heat and set aside.
2. In a large bowl, beat the eggs together. Add the Parmesan cheese and the ricotta. Add the nutmeg.
3. Salt and pepper to taste.
4. Rub some olive oil over a quiche pan that measures 23 cm / 9" in diameter. Cover the pan with the olive oil pastry base.
5. Pour the mixture of eggs into the quiche pan over the pastry.
6. Cook for 40 - 45 minutes at 175ºC / 350ªF.