Quiche ai pomodori secchi - Valle del Crati

A quick and easy recipe that will save your dinners and always make you look good!

This quiche is perfect as a 'fridge-emptying' recipe to use up vegetables, cheeses and cold cuts: you can change the ingredients to your liking and the result will always be excellent.

We used a mix of cheeses and dried tomatoes in oil. 

Here are the ingredients you will need

- 1 portion of brise pastry

- 1 egg

- 100 g spreadable cheese (or ricotta)

- 100 g grated cheese (+ to finish)

- 10 dried tomatoes in oil

- 50 ml milk

- salt and pepper to taste

- breadcrumbs to taste 


First of all drain the dried tomatoes and cut them into pieces (keep some whole for the final decoration).

In a large bowl, mix the egg with the spreadable cheese (or ricotta), then add the grated cheese, salt and pepper. Mix well and add the chopped tomatoes.

Now prepare the base using a 24 cm diameter mould lined with baking paper, roll out the briseè pastry and prick it with a fork.

Sprinkle some breadcrumbs on the bottom and pour the mixture, levelling well with the back of a spoon.

Finish with a sprinkling of grated cheese and the remaining halved dried tomatoes.

Bake at 180° for about 30 minutes.  

This quiche is perfect to present as an aperitif or appetiser and can also be enjoyed cold, perhaps for a picnic!