My mom is coming to visit and I wanted to have something delicious for her to enjoy. It’s summertime so I wanted it to be somewhat light and savory. The answer: Quiche. Instead of the traditional quiche Lorraine, I went for ricotta, corn, and leek. The result is sublime. 

Ricotta, Corn, and Leek Quiche

Prep time 10 minutes, Cook time 50 minutes

Ingredients

• 2 tablespoons butter
• 1 leek, rinsed, halved, and sliced
• 1 cup corn (If using frozen, make sure to thaw. I used leftover cooked corn on the cob from the other night. I just had to slice the kernels off the cob)
• 4 eggs
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 4 tablespoons heavy whipping cream
• 1/4 teaspoon freshly grated black pepper
•  1/2 teaspoon Kosher salt
• 1/2 tablespoon dried parsley
• 9-inch deep frozen pie crust (Please follow baking instructions. The crust I used didn’t need to be baked prior to being filled.)

Directions

Preheat your oven to 375 degrees F. 

In a sauté pan, melt better and add leeks and corn. Cook until tender, approximately 4-5 minutes, stirring occasionally. Remove from heat and let cool for 10 minutes. 

In a medium-sized mixing bowl, whisk together eggs and cream. Next add ricotta, Parmesan, salt, pepper, and parsley. Stir to combine. Mix in cooled leeks and corn. 

Pour mixture into the pie crust.  

  
Place in preheated oven and cook for approximately 45 minutes. Bake until golden brown. Remove from oven and let cool to set prior to serving.