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.
True mercy is the desire to benefit others, without thinking of reward
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