Cookbook UHT Ricotta
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 1 rolls | puff pastry |
| 150 g | bacon |
| 50 g | porcini mushrooms |
| 1 cloves | garlic |
| 3 | eggs |
| 150 g | UHT Ricotta Cheese Sterilgarda |
| 10 g | parmesan |
Preparation
- Leave the porcini mushrooms in lukewarm water for about 20 minutes while stir-frying the diced bacon in a skillet for a few minutes.
- Use a bowl to beat the eggs with salt and pepper, then add the Sterilgarda ricotta and the Parmesan cheese, then stir.
- Take an oven template and line it with grease-proof paper, then lay a layer of puff or brisé pastry. Add the bacon and porcini mushrooms.
- Pour the egg mix on the mushrooms and bacon. Roll the edges of the pastry inwards and put the quiche in the oven.
- Let it cool down before slicing and serving.
Mix the flour, parmesan and yeast in a mixing bowl, then cut the scamorza cheese and salami in small dices and the dried tomatoes and olives in little ...
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