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Leek, mushroom and ricotta frittata

  • 0:20 Prep
  • 0:35 Cook
  • 4 Servings

Ingredients

  • 25g butter, chopped
  • 1 large leek, halved, washed, thinly sliced
  • 200g button mushrooms, thinly sliced
  • 2 garlic cloves, crushed
  • 200g fresh ricotta, crumbled
  • 1 tablespoon fresh oregano leaves
  • 8 eggs, lightly beaten
  • 1/3 cup pure cream
  • 100g mixed salad leaves
  • 250g cherry tomatoes, halved
  • 1 Lebanese cucumber, cut into thin ribbons
  • 1/4 cup French dressing

Method

  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, extending paper 2cm above edge on both long sides.
  • 2
    Melt butter in a frying pan over medium heat. Add leek, mushroom and garlic. Cook, stirring, for 5 minutes or until leek has softened.
  • 3
    Spoon leek mixture over base of prepared pan. Top with ricotta and oregano. Whisk eggs and cream together in a large jug. Season. Pour egg mixture over ricotta in pan. Bake for 25 to 30 minutes or until browned and just set. Stand for 10 minutes.
  • 4
    Meanwhile, combine salad leaves, tomato, cucumber and dressing in a large bowl. Toss to combine. Serve quiche with salad.

Source: taste.com.au

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