PESTO QUICHE – ITALIAN RECIPE

pasta with real pesto genovese

Pesto quiche 

This recipe is great for a delicious appetizer or a light lunch: it’s the pesto and ricotta quiche!

Ingredients

Puff pastry

Pesto: 100g (better if homemade)

Ricotta: 250g

Eggs: 3

Cheese: 100g (better a mild cheese like Asiago)

Tomato sauce: 1 spoon   

Little tomatoes: 5

Salt




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.

 

Some tips

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.

 

Buon appetito!

Would you like serve other italian traditional recipe? Click here  

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