Leek and ricotta flan


This leek and ricotta flan is a delicious and vegetarian starter with 2 types of cheese, leeks and eggs. Amazing with a simple salad.

1 hour 6 people Starters
Leek and ricotta flan


(✓ Tip: click to check off)

  • 4 small leeks
  • 250 ml water
  • 4 eggs
  • 4 tablespoons ricotta cheese
  • 60 gram grated cheese
  • 40 gram fine corn flour
  • 1 tablespoon nutmeg
  • pepper and salt to taste
Leek and ricotta flan ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • cutting board & chef's knife
  • medium-sized pan with lid
  • wooden spoon
  • medium-sized bowl
  • whisk
  • oven
  • 6 small silicone baking forms or small oven dishes


1 hour 6 people Starters

View the original recipe via:

Preparation -- 20 minutes

Rinse the leeks well and chop into thin rings. Heat 250 ml water with pepper, salt and half a teaspoon nutmeg in a medium-sized pan. Bring to a boil and add the leeks to the boiling water.

Put the lid on and cook the leeks for about 5 minutes on medium-high heat, the exact time depends on the size of the leek. Add corn flour and stir well, you'll notice the mixture will become thicker.

Cook for a few minutes so the corn flour will cook all the way. Let it cool off a bit. 

Leek and ricotta flan
Leek and ricotta flan

Finishing the leek and ricotta flan -- 40 minutes

Stir the eggs along with ricotta and grated cheese until you've reached a smooth mixture. Season with pepper, salt and the remaining half teaspoon of nutmeg. Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.

If you want to serve the flan without a small oven dish, you need to use silicone baking forms. With any other kind of forms it will be quite difficult to get them out in one piece.

If you're using small oven dishes you need to coat it with a layer of butter first. Combine the leek and egg mixture and divide over the oven dishes.

Bake them in the oven for about half an hour, until they're completely firm. Serve immediately as an starter with a bit of salad if you like, enjoy!

What do you think of this recipe?
1 vote

← Previous recipe
Walnut phyllo rolls
Next recipe →
Rice and potato soup