Yield: 6 serves | Time: 1 hour and 30 minutes | Calories: 285 kcal per 100 grams
Ingredients for shortcrust pastry:
- 180 grams of flour
- 80 grams of butter
- 50 ml of water
- a pinch of salt
Ingredients for the filling:
- 2 large leeks
- 3 medium eggs or in alternative 2 large eggs
- 250 grams of Ricotta cheese
- 400 grams of pork sausage
- 60 grams of hard or medium-hard cheese (like Gruyere or Cheddar or Gouda)
- Salt to taste
- Pepper to taste
- Nutmeg to taste
- 3 spoons of olive oil
Step 1 – Let’s start preparing the shortcrust pastry. Put in a bowl 200 grams of flour, a pinch of salt, 80 grams of butter and mix. I suggest you to take the butter out from the fridge 10 minutes before you start the preparation as it will be easier to incorporate it at room temperature with the flour. After that, add 50 ml of water and start kneading until you make a dough.
Wrap the dough with cling film and put it in the fridge for 30/40 minutes (or until all the other ingredients are cooked).
Step 2 – Cut away the root and the first 2 or 3 cm of green leaves from the leeks and cut in half lengthwise. Run under cold water to remove the sand/soil and cut them into thin slices. In a non-stick pan put 2 spoons of olive oil and cook the leeks for more or less 10 minutes, then add a little water and continue cooking putting a lid for about 10 minutes.
This is what is going to look like from raw to cooked:
Step 3 – Cut in small – medium pieces 400 grams of pork sausage and put them in a non-stick pan with 1 spoon of olive oil for 10/15 minutes. If you prefer, instead of cutting the sausage into pieces you can crumble it.
Step 4 – Take a bowl and put 3 medium eggs, 250 grams of ricotta cheese, 60 grams of hard or medium-hard cheese, the sausage and the leeks previously cooked. Add salt, pepper and nutmeg to taste and mix until it gets creamy.
Step 5 – Take the dough out from the fridge, put it over a baking paper and roll it out with a rolling pin until you get a thin disk or at least something that looks like a disk 🙂
Step 6 – Preheat the oven to 200°C. Put the disk with the baking paper in a baking tray and pour the mixture into it. Level the mixture with a spatula, fold the excess of pastry inwards and cut the excess of baking paper.
Step 7 – Put the quiche in the oven at 200°C and leave it for 40 minutes. Since not all the ovens are the same I suggest to check how’s the cooking after 30 minutes. The quiche is ready when is colored at the top.
Final step – Remove the quiche from the oven and allow to sit for at least 15 minutes before serving.
It will be even more tasteful if you serve the quiche the day after as all the flavors will have time to stir together.
The quiche will keep for 2 or 3 three days in the fridge, you can warm the leftovers in a low oven or serve at room temperature.