Ricotta, Pea and Leek Quiche


  • 1 tablespoon (plus more for the pan) olive oil
  • 3 medium leeks (sliced into half-moons)
  • Kosher salt
  • Black pepper
  • 4 large eggs
  • 1¼ cup part-skim ricotta
  • ¾ cup 2% milk
  • 1 tablespoon Dijon mustard
  • 1 cup frozen peas (thawed and patted)
  • 3 ounces Gruyere cheese (grated)
  • ½ cup fresh flat-leaf parsley (roughly chopped)
  • 1 tablespoon fresh tarragon (chopped)
  • Green salad (for serving)


Heat oven to 325° F. Lightly coat a round 1¼ quart (10 inch diameter by 1½ inch high) quiche or other shallow baking dish with oil.

Heat 1 tablespoon oil in a large skillet over medium heat. Add the leeks and ¼ teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6-8 minutes.

In a large bowl, beat the eggs, ricotta, milk, mustard and ¼ teaspoon each salt and pepper. Fold in the peas, cheese, parsley and tarragon and transfer to the prepared pan.

Place the pan on a large rimmed baking sheet and cook until just set, 35-40 minutes. For a golden brown top, broil, if desired.

Serve with a green salad, if desired.

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