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!


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



(adsbygoogle = window.adsbygoogle || []).push({});

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  

Like my recipe? follow CUOCHE SI DIVENTA  on FB!


Cosa ne pensi?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: