Ricotta Gnocchi
137 recipes
Quiche with pesto, cheese and tomatoes
ingredients
servings
8
Pepper
to taste
Iodized salt
to taste
Oregano
1 teaspoon
Cherry tomatoes
100 oz
Red tomatoes
2 unit
Eggs
1 unit
Semiskimmed milk
50 fl oz
Grated Parmesan cheese
50 oz
Pesto
100 oz
Ricotta cheese
250 oz
Puff pastry
230 oz
single courses from Italy
Quiche with pesto, cheese and tomatoes
Quiche with pesto, cheese and tomatoes
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The quiche with pesto, cheese and tomatoes is a perfect pie or as a main dish or as tasty appetizer.
preparation
step 1
Cut the tomatoes into slices and cherry tomatoes in half. Let drain the tomatoes in a colander for 15 minutes.
step 2
In a bowl mix the ricotta with pesto and Parmesan cheese.
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step 3
In another bowl whip the egg with the milk. Season with salt epepe. Stir the mixture of egg and lattecon the mixture made with ricotta cheese and pesto.
step 4
Line a baking pan with parchment paper. Roll out the pastry and place in the teglia.Versate compostoottenuto. Spread the tomatoes and tomato slices.
step 5
Season the quiche with a drizzle of olive oil and oregano secco.Infornate the cake in a preheated oven at 200 ° C for about 30-40 minutes.
