Line a mold with parchment paper soaked under water and squeeze (so that it does not burn during cooking), leaving it a little long beyond the edges, so that it is easier to take out the quiche after cooking.
For each layer, first moisten the carasau bread in the broth.
Continue with the layers, finishing on top with carasau and scamorza bread, then season with pepper and oil.
Bake for about 20 minutes at 180 ° C, in a preheated convection oven.
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