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
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.