Starting the year with delicious and healthy recipes is anyone’s dream, am I right? And today I’m bringing you a Leek and Cottage Cheese Quiche that will make you drool!
If there’s a recipe I’ve always made it’s definetly quiche! I learned how to make the faster and easier quiche dough with my mom and since then I am the Queen of Quiches at home.
Meaning I use this recipe since I was 13 or so. Yes, I’ve always loved making quiches. ahah
The dough is my favorite part, because besides being super easy and taking few ingredients, it is really not that hard to make it, it’s tastier and is much healthier than the store bought ones.
Oh and this leek and cottage cheese quiche is just wonderful!
Besides having an incredible taste, it’s much healthier than a traditional quiche and it’s super creamy.
Of course, I made this recipe with the lactimonte cheeses, which as I mentioned several times are super creamy and irresistible.
How do you make this Leek and Cottage Cheese quiche?
Esta receita de quiche de alho francês e queijo fresco, como a maior parte das receitas que eu faço, é super fácil e além disso é óptima para um jantar rápido ou até para levar para o trabalho.
As you can eat both cold and hot, it’s perfect for any occasion!
Sometimes I even cook it when I have friends at home and I lack an appetizer…
For this recipe of leek and cottage cheese quiche you will need:
- Flour
- Olive oil
- Water
- Cottage cheese
- Ricotta
- Leek
- Cherry tomatoes
- Eggs
- Salt
- Pepper
- Garlic powder
- Mint for garnish
What are the tricks to make this recipe?
- Press the dough on the quiche gently so that it is smooth and thin. If it gets too thick, it will get doughy.
- The addition of oil in the recipe makes all the difference in terms of flavor.
- The great secret is even the use of cottage and ricotta cheese in the filling, this way the quiche becomes super fluffy, with a great texture and creamy. And of course, much healthier than using traditional cream.
- Sprinkle with cottage cheese for extra texture and freshness.
- To finish, add some fried leek on top for crispness and texture. This part is not super healthy, but as I always say, if it’s just once in a while then there’s no harm.
Let’s see the full recipe?
Leek and Cottage Cheese Quiche
Ingredients
For the dough
- 1 cup oatmeal flour or spelt or wheat flour
- ½ cup olive oil
- Water to taste if necessary
For the filling
- 1 pack ricotta cheese
- 2 pack cottage cheese or 1 large pack
- ½ leek
- 10 cherry tomatoes in halves
- Salt to taste
- Pepper to taste
- 1 tsp garlic powder
- 2 eggs
- Mint for garnish
Instructions
For the dough
- Start by adding the flour with the olive oil and mix well until you get a homogeneous dough.
- If the mixture gets very dry, add water little by little until you get the desired consistency.
- Stretch the dough in a pie maker, preferably with a removable bottom, and press it on the base and sides so that it is evenly distributed.
- Make small holes all over the base of the pie with the tip of a fork. If you can, also drill some holes in the sides.
- Reserve.
For the filling
- In a bowl, mix the ricotta and 1 package of the cottage cheese and mix them well with the help of a fork.
- Add the salt, pepper and garlic powder and mix well.
- Add the eggs and beat the whole mixture with a fork or a whisk and set aside.
- In a frying pan with a thread of olive oil, sauteé the leek so that it softens.
- Once softened, add the cherry tomatoes and cook for 1 min.
- Place the vegetables at the base of the quiche.
- Stir the mixture of beaten cheese and eggs throughout the quiche and let it more uniform by using the back of a spoon.
- Bake in a preheated oven at 180º for approximately 20 minutes, or until the quiche is golden brown.
- Remove from the oven and sprinkle with pieces of cottage cheese.
- If it is a gluttonous day, fry some leek rings and put them on top.
- Garnish with mint leaves.
Notes
Para ficarem a par de todas as novidades sigam-me nas minhas redes sociais.
Em parceria com Lactimonte.
