RecipesPies & Baked Goods

Quiche with Beetroot, Leeks and Ricotta

by Micaela Harrasser

Looking for an easy to make meal? Fan of a good, rich quiche? How to blame you 😉 this lovely quiche has my favorite base (ie, ricotta, egg and cheese), flavored with sweet beetroot and leeks, and mushrooms for some texture. The result is super nice!

I sliced one of the beetroots into thin slices to create that nice effect with the topping – feel free to chop it into small cubes if you prefer a more firm texture in your quiche. Plus, you can always add a top layer of pastry 😉 I added some fresh herbs in the quiche – feel free to add your favorite mix (rosemary and thyme go particularly well in my opinion). Also, the beauty of quiches is that you can play around with the ingredients for the filling! You can ‘empty your fridge’ with them 😉 and if you are looking for some inspiration for others, check out my other quiche recipes here. Enjoy!

Quiche with Beetroot, Leeks and Ricotta

Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 250g ricotta
  • ½ leek finely chopped
  • 2 small beetroots one cubed, one sliced thinly
  • 2 eggs
  • 1x puff pastry sheet
  • 20g freshly grated cheese
  • Fresh herbs (thyme and rosemary here)
  • Salt and pepper a generous pinch
  • 50g mushrooms sliced thinly
  • Extra virgin olive oil

Instructions

  1. Turn the oven to 150C fan.
  2. To a hot pan, add some olive oil and the chopped leeks and mushrooms.
  3. Cook on medium heat, stirring frequently, until tender, about 10 minutes.
  4. While they cook, steam the cubed beetroot in the microwave for about 5 minutes to get it tender.
  6. Take a bowl, add the ricotta, egg, cheese, herbs, salt and pepper.
  7. Mix well.
  8. Add the cubed beetroot and leeks+mushrooms and mix well.
  9. Place the pastry onto a baking tray (I used a 20cm x 15cm).
  10. With a fork, pierce the bottom to help with even cooking.
  11. Add the filling.
  12. Add the sliced beetroot on top, then close the pastry edges.
  13. Brush the beetroot with some water, and add place the quiche in the middle of the oven.
  14. Cook for about 30 minutes, until the pastry is golden in color.
  15. Let it cool off before cutting and serving, and enjoy!

Notes

Storage: you can store the quiche in the fridge for up to two days, in an airtight container. To be enjoyed at room temperature or warm.

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