The rustic quiche with speck, mushrooms, and ricotta is a creamy and flavorful savory pie, ideal for a quick dinner or to serve as an appetizer on special occasions.
With speck (typical from Trentino) that adds character, mushrooms (choose the ones you like best) that enrich the flavor, and cow’s milk ricotta that makes the filling soft and creamy, this QUICHE savory pie wins over at the first bite.
But this time, I wasn’t the one who made it: this delicious stuffed savory pie was made by Andrea, who with passion took to the stove and created a tasty and perfect recipe to share with the family.
The young one in the house is becoming more and more passionate about cooking, and I’m happy that he can make tasty and flavorful dishes because cooking is, for me, an added value!
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I’ve opened a channel of recipes open to everyone and free on WhatsApp with no notifications or sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day, you can read a sweet and a savory recipe!
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Sticking to the theme of savory pie recipes, I suggest some other appetizing ideas just below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 sheet puff pastry (rectangular is preferable)
- 3 eggs (medium)
- 5.3 oz spreadable cheese
- 2.1 oz ricotta (cow's milk for me)
- 1/3 cup milk
- 3.5 oz speck (diced)
- 8.5 oz button mushrooms, cooked, in pan
- 3.5 oz mozzarella for pizza
- 1 oz grated Parmesan cheese (15 g in the mixture and 15 sprinkled on top)
- 1/2 onion (chopped)
- 2 leaves sage (chopped)
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
- to taste nutmeg
Tools
- Bowls
- Pans
Steps
Slice the onion thinly and stew it in a pan over medium heat with a tablespoon of EVO oil for about ten minutes.
Add the already cooked mushrooms, stirring, then turn off the heat and set aside.
In a clean pan, brown the speck without adding fat and allowing it to lightly brown.In a bowl, work the ricotta with a spoon, also adding the spreadable cheese and the milk.
Beat the eggs and add them to the mix along with half of the grated cheese, ground pepper, nutmeg, and finely chopped fresh sage.
Then spread the puff pastry in the baking pan keeping the parchment paper, prick the bottom with the prongs of a fork.
Evenly distribute the speck, then onion with mushrooms.
Also add 1/2 cup of diced mozzarella.
Now pour over the cream with eggs and cheese, distributing it carefully, then add the remaining 1/2 cup of mozzarella + 1 tbsp of Parmesan.For baking, place the pan in a preheated static oven at 355°F (180°C) and bake the quiche for about 30 minutes or until it is golden and puffed.
Let it cool slightly for about 7-8 minutes before serving it at the table!Enjoy your meal and happy cooking!
Annalisa
