Artichoke Leek Quiche

Artichokes, Leeks, Ricotta Cheese and Parmesan Cheese make up this delicious tart.

AuthorSara Bojarski Prep Time: 0:20:00
Cook Time: 1:00:00
Total Time: 1:20:00
Serving Size: 9" Pie Ingredients
  • 14 Ounce Can Artichoke Hearts (Drained, rinsed & chopped)
  • 2 Leeks (white parts only, cleaned and chopped roughly)
  • 3 Eggs
  • 15 oz Ricotta Cheese
  • 1/2 Cup grated Parmesan Cheese
  • 1/4 Cup Heavy Cream
  • 2 minced Garlic Cloves
  • 1/4 Teaspoon Black Pepper
  • Handful minced Parsley
  • 1 9" Pie Crust
  • In a medium saute pan, heat up about 1 teaspoon of Canola Oil. Add in your leeks and cook for about 5-8 minutes. Add in your artichoke hearts and cook another 3 minutes. Add in the minced garlic and a pinch of salt and cook 2 more minutes. Remove from heat and let cool.
  • Preheat your oven to 375 degrees. Meanwhile in a large bowl, beat your eggs. Add in your ricotta and beat til incorporated. Add in your parmesan cheese, heavy cream, black pepper and parsley. Mix together. Add in the artichoke/leek mixture and fold together.
  • Spray a 9" pie dish with cooking spray. Lay down your pie crust. Pour in your mixture from step 2. Bake in the oven for an hour (or until the center of the pie is cooked through). Let cool a little before serving.