This recipe is great for a delicious appetizer or a light lunch: it’s the pesto and ricotta quiche!
Pesto: 100g (better if homemade)
Cheese: 100g (better a mild cheese like Asiago)
Tomato sauce: 1 spoon
Little tomatoes: 5
How to do it
First of all, roll the puff pastry out and put it in a cake tin covered with greaseproof paper. Prick the surface with holes and spread the pesto on it.
Blend the eggs with the ricotta in a bowl, add salt, cheese (cut in little cubes) and keep on mixing. Now add the tomato sauce too. Put the mixture in the cake tin and add the tomatoes cut in half. Bake it for 30 minutes, 180°C.
Homemade pesto would make the quiche tastier and…more genuine.
Tomato isn’t essential, but gives the filling an appetizing look.
Finally, the pesto quiche should be served at room temperature.