leeks/chards/ricotta quiche

I know... I already posted a similar recipe. But 1: it was at a time I did not  always write down the recipes in details. And 2: you might have not tried it yet. So I'm giving you a second chance!

leeks/chards/ricotta quiche

yeasted tart dough (from Everyday Greens, p.150)
1 tsp active dry yeast
pinch of sugar
¼ cup warm water
1 cup all-purpose flour, plus extra for shaping
1/2 ts salt
1 large egg, room temperature
3 tbs unsalted butter, softened

1. Dissolve the yeast and sugar in the water and set in a warm place for 10 to 15 minutes, until foamy.
2. Combine the flour and salt in a bowl and make a well. 
3. Whisk the egg and pour it into the middle of the well, along with the  softened butter and yeast mixture.
4. Mix with a wooden spoon to form a soft, smooth dough. Dust it lightly with flour and gather into a ball; place in a bowl and cover with plastic wrap or a kitchen towel.  
5. Let the dough rise in a warm place until it doubles in size, 45 minutes to 1 hour.
(6. If you're not ready to shape the dough, knead it and let it rise again)
7. Use an 9-inch tart pan with removable bottom. Roll the dough into a 10-inch circle on a lightly floured board. Place the dough in the pan and press evenly against the sides. It should be about 1/2 inch higher than the pan. Fold the edges over and press again, so the dough is just a little above the rim of the pan. 
table.etc: I used 6 mini tart pans this time.
8. Allow the dough to rest for a few minutes, then fill it or refrigerate it until needed.

filling (from table.etc)

1 tbs olive oil + 1 tbs butter
2 small leeks, well washed, rinsed, and cut in small pieces
1 bunch chard (stems discarded), well washed, rinsed, and cut in small pieces
1 homemade ricotta (about 1/2 lb)
1 egg
2-3 tbs Parmesan cheese, grated
1/2 ts salt, pinch of pepper

1. Heat oil+butter
2. When hot, stir in the leeks cut in small pieces until soft and translucid (for 10 minutes or so)
3. Stir in the chard. If the chard leaves are tough, you might want to put them in boiling water just for 1 minutes or 2, before adding them to the pan with the leeks. Also, make sure to remove excess water from the wilted chard.
4. Set aside and let cool.
5. In a medium bowl, mix the veggie together with the ricotta, egg, Parmesan cheese, salt, and pepper.
6. Fill the prepared shells with this mixture
7. Bake in a preheated oven to 375F for about 45 minutes or until the crust is golden brown. If using mini tart pans, bake for 30-35 minutes or until the crust is golden brown.
8. Let cool on a rack. Serve warm (but not too warm!). Also delicious the day after (my daughters love having these mini quiches in their lunch boxes).

Other recipes ideas with the same awesome dough (crunchy and soft at the same time):

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