Un quiche estivo

Un quiche estivoUn quiche estivo: Io ne ho fatte cosi’ tante e di tanti differenti gusti. La mia sorpresa e’ nel vedere le persone che restano anch’esse sorprese. La mia impressione e’ che le persone non le fanno molto spesso e questo e’ veramente un peccato, perché e’ un modo molto pratico per svuotare il frigo ed il freezer dai piccoli avanzi.

Si può fare con gli avanzi di cibo qualsiasi tipo di quiche.

Io ne sono sicura e questa ne e’ la dimostrazione: Un quiche estivo

  • 300 g di pasta frolla
  • 6 – 8 uova grandi
  • 170 ml di panna
  • 350 g di pancetta, cotto e sbriciolato
  • 100 g di formaggio pecorino grattugiato
  • 2 cucchiai di olive nere, snocciolate e affettate sottilmente
  • 2 cucchiai di peperoni rossi sminuzzati
  • 2 cucchiai di cipolla, fettine sottili
  1. Preparare la base di pasta frolla.
  2. Impostare il forno a 185C oppure 365F ed usare una base di pasta frolla già cotta.
  3. Posizionare la teglia precedente in un’altra teglia più grande e più resistente in modo che’ non risulterà difficile tirarla fuori dal forno a cottura finale. Riempirla dopo con le uova.
  4. Per amalgamare tutti gli ingredienti frullare in una terrina per circa 1 minuto. Se serve si può aggiungere panna o uova a secondo dell’altezza desiderata.
  5. Versare poi il tutto in una base di pasta frolla precedentemente cotta. e rinfornare per altri 40-45 minuti.
  6. Servire a temperatura ambiente.

Un quiche estivo

Antipasto, Colazione, Pranzolazione, Uova , ,

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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