Ingredients
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25g butter, chopped
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1 large leek, halved, washed, thinly sliced
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200g button mushrooms, thinly sliced
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2 garlic cloves, crushed
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200g fresh ricotta, crumbled
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1 tablespoon fresh oregano leaves
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8 eggs, lightly beaten
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1/3 cup pure cream
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100g mixed salad leaves
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250g cherry tomatoes, halved
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1 Lebanese cucumber, cut into thin ribbons
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1/4 cup French dressing
Method
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1Preheat 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.
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2Melt butter in a frying pan over medium heat. Add leek, mushroom and garlic. Cook, stirring, for 5 minutes or until leek has softened.
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3Spoon 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.
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4Meanwhile, 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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