Ricotta gives this quiche a lovely, light cheese-cakey texture – leftovers make a great packed lunch
Ingredients
- 500g pack all-butter shortcrust pastry
- knob of butter
- 2 large leeks, sliced
- 250g ricotta
- 100ml double cream
- 2 eggs
- 2 tbsp chopped tarragon
- 100g gruyère or vegetarian alternative, grated
Method
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Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork and line with baking parchment and baking beans. Sit the tin on a baking sheet and bake for 10 mins, then remove beans and parchment and return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.
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Meanwhile, melt the butter in a large pan and gently cook the leeks for 10 mins until softened. Beat together the ricotta, cream, eggs, tarragon, a little salt and plenty of black pepper. Stir in the leeks and all but a handful of the cheese.
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Pour the mixture into the tart case and scatter over the remaining cheese. Bake for 25-30 mins until golden and set. Leave to settle for 5 mins, then carefully remove from the tin and allow to cool a little on a wire rack. Serve warm.