Tag: quiche

Quiche recipe with potatoes and turnip greens – Italian Cuisine

Quiche recipe with potatoes and turnip greens


Ingredients

  • 300 g turnip greens
  • 170 g smoked scamorza
  • 150 g fresh cream
  • 3 potatoes
  • 3 eggs
  • a package of puff pastry
  • salt
  • pepper

For the potato and turnip greens quiche recipe, cook the peeled potatoes in plenty of boiling salted water for 25 minutes; drain, peel and cut into very thin slices. Blanch the turnip greens in boiling salted water for 5-6 minutes, drain and squeeze them lightly. Grate the smoked cheese. Mix the eggs with the cream, a pinch of salt and a generous grinding of pepper.
Line a cake pan (diam. 24 cm) with the puff pastry. Spread a few tablespoons of egg and cream mixture on the bottom, then make a layer of potato slices, one of grated scamorza cheese, one of turnip greens and more eggs and cream.
Proceed like this until all the ingredients are used up, ending with a layer of smoked cheese; fold the edges of the puff pastry inwards; bake the quiche at 180 ° C for 25-30 minutes.

Savory pie with cherry tomatoes: the quiche of summer – Italian Cuisine


In summer you only want fast and possibly unique dishes. Like the cherry tomato pie, which combines the main summer vegetable with a cream cheese

THE Cherry tomatoes they are truly the summer vegetable par excellence. If you have a vegetable garden, you know how they can multiply at the speed of light; in the same way, if you buy them at the supermarket or from the greengrocer, it is impossible to resist and you always end up buying them in abundance. So, what to do to keep them from wilting?

There savoury cake it is always the right answer to dispose of surpluses in the fridge. This ai Cherry tomatoes, then, it is very simple to prepare and is really a greedy solution to save dinner, when you don't have too much desire to cook.

Below you will find the recipe, in the gallery, however, some Advice not to make a mistake in cooking the cherry tomatoes and to preserve the savory pie in the best possible way.

Savory pie with cherry tomatoes: the recipe

Ingredients

For this savory pie you will need: 1 roll of shortcrust pastry, 250 gr of cow's milk ricotta, 100 gr of Emmenthal, 200 ml of cooking cream, 2 eggs, 50 gr of grated Parmesan, 250 gr of cherry tomatoes, fennel seeds, thyme, dried oregano, extra virgin olive oil, salt and black pepper to taste.

Method

In a bowl, combine the ricotta, cream, eggs, Parmesan cheese and coarsely chopped Emmental. Stir vigorously, to obtain a homogeneous mixture. Now line a pan with the shortcrust pastry, piercing the bottom with the prongs of the fork and taking care that the dough on the edges does not crumple. Pour the creamy mixture and level it. It's time to prepare the cherry tomatoes, cutting them into slices. Arrange them on the filling and sprinkle with fennel seeds, thyme and dried oregano. Add a pinch of salt, pepper and a drizzle of extra virgin olive oil. Preheat the oven to 180 ° C and bake the quiche for about 45 minutes. Serve it hot.

Quiche lorraine, quiche alsacienne and quiche vosgienne: the differences – Italian Cuisine

Quiche lorraine, quiche alsacienne and quiche vosgienne: the differences


Quiche is a tasty savory pie typical of French cuisine. Let's discover the three most famous traditional versions

When we think of the quiche we make no distinction based on the ingredients that will make up this delicious savory pie. In France, however, the difference is well defined.
Let's start with the common elements: the basis is the pasta brise (or more rarely puff), while the filling usually includes at least the eggs and the crème fraîche, a type of sour cream typical of French cuisine. From here the recipe can vary and contain any other type of ingredient, of animal or vegetable origin.

In fact, its most famous version is the lorraine, But there are two other equally important types: the quiche alsacienne and the quiche vosgienne. Let's see how they differ based on the ingredients.

Lorraine, alsacienne and vosgienne: the differences

There quiche lorraine it is stuffed with crème fraîche, eggs and smoked bacon and is named after the French region of Lorraine.

There quiche alsacienne it is stuffed with crème fraîche, eggs, smoked bacon and grated cheese (traditionally the French Gruyère cheese). It takes its name from the French region ofAlsace.

There quiche vosgienne it is stuffed with crème fraîche, eggs, smoked bacon, grated cheese and roasted onions. Its name refers to the French department of the Massif of the Vosges.

How to prepare a quiche

First of all, if you have difficulty finding ingredients like crème fraîche and gruyere cheese, you can replace them with the cream it's a grated cheese of your choice.
There are so many regional variations of this savory pie, so it is certainly possible to modify it according to one's taste or the ingredients available: below is the recipe of the Lorraine version, starting from the dough for brisé dough, to be enriched according to your preferences .

To discover many other secrets of Italian cuisine and more, we are waiting for you at La Scuola de La Cucina Italiana.

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