PORCINI MUSHROOMS QUICHE
1 roll of puff pastry
150 g of bacon
50 g of porcini mushrooms
1 clove of garlic
150 g of Sterilgarda ricotta
10 g of parmesan cheesecake
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.
PREPARE THIS RECIPE WITH:
Typical Italian product, the Ricotta Sterilgarda is an excellent ingredient for tortellini, cheese cakes and other dishes
ADVICE AND CURIOSITY
Pies or quiche lorraine to use the French are greatly appreciated preparations for their versatility. They can in fact be used as an appetizer or as a side dish or as a main dish directly.
The limit in recipes for pies is only in your imagination experimenting with combinations that you like.