By Emma Braz
This fresh ricotta, herbs and pure cream give this frittata its wow-factor.
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
Step 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.
Step 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.
Step 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.
Step 4: Meanwhile, combine salad leaves, tomato, cucumber and dressing in a large bowl. Toss to combine. Serve quiche with salad.
Serves 4 plus 2 slices for lunch the next day.
Leek, mushroom and ricotta quiche can be made in advance. Cover with plastic wrap and refrigerate for up to 2 days. Reheat in microwave on medium (50%) for 2 minutes or until heated through.
Photography by Andrew Young
Recipe thanks to taste.com.au