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Today I wanted something tasty and a little different from the usual lunch so I created this pie with the things I had in the fridge. It often happens that I opens the fridge, give a quick look and then I do something else while  I go over the possible combinations of ingredients, and after a while I prepare my meal. I used the Espelette chilli, a variety grown in the Basque Countries. This particular batch was given to me by my friend Luigi, my official supplier of spices and condiments since I can remember. Many years ago, for I was struggling looking for cardamom pods, as at the time  this spice was almost unknown in Italy. I asked Luigi if he knew what they were and he sent me a small packet of cardamom pods from France, and there began my love for this spice.
But let’s’ go back to our quiche and let’s see how it’s done.
shortcrust pastry dough
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, peeled and crushed
  • 1 leek, thinly sliced
  • 1/2 broccoli head, cut in florets
  • 1/4 white cabbage, thinly slices
  • 1 beaten egg
  • 50 g grated Gouda cheese
  • 100 g ricotta cheese
  • 70 milk
  • Espelette chilli
  • sesame seeds
  • nigella seeds
  • salt
  • pepper

Preheat the oven to 180 °. In a pan, fry the garlic in the oil and after a few minutes, add the vegetables. Sauté  for a few minutes over high heat then add a little pepper. Lower the flame and put a lid on the pan. Cook for a few minutes until the vegetables are tender.
Roll out the dough on a sheet of baking paper and place it in a small pan of about 18-20 cm in diameter. Add the egg, the ricotta cheese to a bowl and stir, the add the milk, grated cheese and a pinch of salt.
Arrange the vegetables on dough base, then add the cheese and egg mixture, sprinkle with sesame and nigella seeds and sprinkle with Espelette pepper. Bake for about 25-30 minutes or until the pasta and the mixture become golden brown. Remove from the oven serve warm.

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