Ingredients for a 22-cm quiche:

  • 1 roll of round brisée pie dough
  • 4 thin slices of smoked scamorza cheese
  • 2 eggs
  • 100 ml of cooking cream
  • 1 pack of Sipo mixed mushrooms
  • 50 g of julienne ham
  • 50 g of grated Parmesan cheese
  • salt pepper to taste
  • dried oregano

Cook the mushroom mix in a pan with a drizzle of extra virgin olive oil, for a few minutes. Cut the larger mushrooms into small pieces and let cool

Unroll the brisée pie dough in a round 22 cm baking pan. Beat the eggs in a bowl, add the cooking cream, the Parmesan and mix. Add salt and oregano.

Put the scamorza slices on the brisée pie dough, add the mushrooms, the julienne ham and pour the egg and cream mixture. Create the edges to the quiche and bake in a preheated oven at 180 ° C for about 30 minutes, until the edges are golden.

Recipe created by Manuela Bonci

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