This quiche has a special meaning to me because it reminds me of my hometown in south of Italy, Andria, where my mum loves baking savoury pies using mostly roast vegetable combined with an amazing selection of local cheeses.
This dish is a pure enjoyment for the eyes because of its vibrant colours and for the palate because of the full taste of aubergines, peppers, courgettes, tomatoes and asparagus.
The base is also a key ingredient, tasty sheepmilk ricotta cheese and grated pecorino cheese.
1 Red Pepper
1 Yellow Pepper
2 small Courgettes
6/8 Asparagus Tips
10/15 Pachino or Cherry Tomatoes
350/400 gr Sheepmilk Ricotta cheese (Cow or Goatmilk Ricotta will do if you cannot find the Sheep version)
2 organic Eggs (for a Vegan option swap the eggs and ricotta base for a vegetable bechamel sauce, view recipe in “Vegan Lasagne”)
5 generous tablespoons grated Pecorino cheese
Salt & Pepper
Dried Oregano 1/2 table spoons
1 tea spoon dry garlic
EVO Olive oil
1 ready rolled puff pastry base
Wash and slice the aubergines and put them in a colander, sprinkle them with coarse salt to make sure they lose their vegetation bitter water. Rinse them well after 15/20 minutes and leave them to dry.
Slice all the other vegetables, be creative with the shapes if you like, as long as all of them are not too thick. Ideally 0.5 cm max thickness.
Beat the eggs with the Ricotta cheese, fold in the grated Pecorino cheese, season with salt and pepper.
Roll out the base in a 28 cm diameter quiche tray, prick the bottom with a fork and spread the ricotta mixture.
Arrange all the vegetables as if you were garnishing a fresh fruit tart.
Season with olive oil, origano, garlic, salt and pepper.
Bake for 40/45 minutes in a pre heated ventilated oven at 200° C.
Leave it to cool off for 10 minutes before serving.
This post is also available in: Italian