In Italy you can buy ready-made pasta sfoglia (layered pastry), which is something between a pie crust and puff pastry. It comes in frozen or refrigerated forms, the easiest kind is pre-rolled and cut into a circle, and already laid out on oven paper, so all you have to do is plop it into a pan and fill it.
Quiche is a good way to use up odds and ends of veggies and cheese. In this case, I sauteed a couple of shallots (scalogne) and some sliced zucchine, while mixing three eggs, some milk, a dash of salt and pepper, and some grated aged ricotta. Pour everything into the crust, bake in 175 C/350 F oven for about an hour.
Quiche per se is not an Italian dish, but there are many variations on torte salate (salted pies), typically with spinach and fresh ricotta.
Comments