The rustic quiche with speck, mushrooms, and ricotta is a creamy and flavorful savory pie, perfect for a quick dinner or to serve as an appetizer on special occasions.
With the speck (typical of Trentino) adding character, the mushrooms (choose your favorites) enhancing the taste, and the cow’s milk ricotta making the filling soft and tender, this savory quiche wins over with the first bite.
This time, it wasn’t me who prepared it: this delicious stuffed savory pie was made by Andrea, who passionately took to the stove and created a tasty recipe perfect for sharing with family.
The young one at home is increasingly enjoying cooking, and I’m glad he can make tasty and flavorful dishes because knowing how to cook is an added value for me!
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I have opened a recipes channel open to everyone and free on WhatsApp, without notifications and without 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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Still on the subject of savory pie recipes, I suggest other appetizing ideas just below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry (rectangular is preferable)
- 3 eggs (medium)
- 5.3 oz cream cheese
- 2.1 oz ricotta (cow's milk for me)
- 1/4 cup milk
- 3.5 oz speck (cubed)
- 8.5 oz button mushrooms, cooked, in a pan
- 3.5 oz pizza mozzarella
- 1.1 oz grated Parmesan cheese (0.5 oz in the mixture and 0.5 oz 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
- Baking Pans
Steps
Thinly slice the onion and stew it in a pan over moderate heat with a tablespoon of EVO oil for about ten minutes.
Add the already cooked mushrooms, stirring, then turn off the heat and let it rest.
In a clean pan, brown the speck without adding any fat and let it lightly brown.In a bowl, work the ricotta with a spoon, also adding the fcream 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 roll out the puff pastry in the pan, keeping the parchment paper, and prick the bottom with the tines of a fork.
Evenly distribute the speck, then onions with mushrooms.
Also, add 1.8 oz of diced mozzarella.
Now pour over the cream with the eggs and cheeses, distributing it carefully, then add the remaining 1.8 oz of mozzarella + 0.5 oz of Parmesan.For cooking, place the pan in a preheated static oven at 350°F (180°C), letting the quiche bake for about 30 minutes or until golden and puffed.
Let it cool slightly for about 7/8 minutes before serving it at the table!Bon appétit and happy cooking!
Annalisa
