Quiche with dried tomatoes and Taggiasca olives
4 Guests
20 minutes
Low difficulty
Ingredients:
1 shortcrust pastry
1 egg
100 g of pecorino romano
20 pitted Taggiasca olives in 100% Italian extra virgin olive oil F.lli Amoretti di Lorenzo
Breadcrumbs to taste
Grana Padano DOP (grated) to taste
8 dried tomatoes in extra virgin olive oil F.lli Amoretti di Lorenzo
100 g of robiola
50 ml of milk
Chives (a few stems)
10 salted capers F.lli Amoretti di Lorenzo
Black pepper to taste
Preparation:
Drain and chop 6 of the 8 dried tomatoes in extra virgin olive oil F.lli Amoretti di Lorenzo.
Cut them into rounds pitted Taggiasca olives in 100% Italian extra virgin olive oil F.lli Amoretti di Lorenzo and chopped chives. Grate the pecorino romano.
Start mixing the egg with robiola until you obtain a homogeneous mixture and gradually incorporate the pecorino romano and black pepper. Soften everything with the 50ml of milk. Add i dried tomatoes in extra virgin olive oil F.lli Amoretti di Lorenzo chopped, sliced pitted Taggiasca olives in 100% Italian extra virgin olive oil F.lli Amoretti di Lorenzo together with the chives and mix everything together.
Use a mold with a diameter of 24 cm, butter it and sprinkle it with flour. Place the shortcrust pastry inside the mold and create a uniform edge. Prick the bottom with the tines of a fork and sprinkle it with a little breadcrumbs.
Pour the filling inside and garnish the surface with the remaining 2 dried tomatoes in extra virgin olive oil F.lli Amoretti di Lorenzo together with salted capers F.lli Amoretti di Lorenzo. Finish with a sprinkling of grated Grana cheese. Cook in a preheated static oven at 180° for approximately 30 minutes.
