This leek and ricotta flan is a delicious and vegetarian starter with 2 types of cheese, leeks and eggs. Amazing with a simple salad.
The main thing:
Made by Véronique
Published at 2020-02-17, this recipe is for 6 people and takes 1 hour.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 27-02-2022
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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.
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!