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Quiche light




Wholewheat flour

220 oz

Extra virgin olive oil

50 fl oz

Ricotta cheese

300 oz


1 unit


3 unit


200 oz

Extra virgin olive oil

1 spoon


to taste


to taste


90 fl oz

single courses from Italy

Quiche light

Quiche light

vegetarian with gluten with lactose

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Quiche light

A quick and tasty solution for a lunch or dinner in a single dish.

Quiche light step 1

step 1

Prepare the brisée dough: place the flour, oil and a pinch of salt in a bowl. Begin to knead.

Quiche light step 2

step 2

Move the mixture on a work surface and slowly add about 90ml of cold water.

Quiche light step 3

step 3

Work until the dough is smooth and homogeneous.

Quiche light step 4

step 4

Wrap in cling film and refrigerate for 40 minutes.

Quiche light step 5

step 5

Prepare the filling: Put the chopped onion in a pan with oil. add the courgettes, peas, salt and pepper to taste and cook for 5/10 minutes over low heat, with a lid.

Quiche light step 6

step 6

Once cooked the zucchini and peas let them cool,

Quiche light step 7

step 7

Once cold, in a bowl, add the ricotta vegetables and stir. Leaving aside the vegetables for garnish. Preheat oven to 180 °.

Quiche light step 8

step 8

Take the dough brisée out of the fridge and roll it out, helping yourself with a rolling pin, quickly and finely, sprinkling the flour top. Leave some pasta aside if you intend to decorate it like a tart.

Quiche light step 9

step 9

Wrap the dough on the rolling pin and place it on the baking sheet.

Quiche light step 10

step 10

Fill the base with the ricotta and vegetable mixture.

Quiche light step 11

step 11

Embellish and bake at 180 degrees for 45 minutes.

Quiche light step 12

step 12

Serve hot or enjoy it cold.

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