QUICHE WITH TOMATOES, RED ONION AND RICOTTA SALATA
Ingredients:
- 200 gr flour risciola 1
- 100 gr cold butter
- 50 ml of cold water
- 1 ts of salt
- 4 tomatoes
- 1 big red onion
- 150 gr ricotta salata
- 1 tbs of dried oregano
In a bowl, add the cold butter to the flour. Mix using the tips of your fingers until it all becomes grainy and there are no pieces of butter anymore. Add the salt and the water. Keep on mixing until it starts to get together. Continue on the counter. The kneading should last as short as possible, just until the dough looks homogenous and smooth. Wrap the dough in cling film and set in the fridge for at least half an hour. Once ready take it out of the fridge and roll it out until 2 or 3 mm thick. Set it on your round baking tray and make holes on the bottom with a fork. Slice the tomatoes, cut the onion in slices and the ricotta in cubes. In a bowl mix together the onion and the cheese. Add the oregano, some salt and pepper and a couple of spoons of olive oil. Mix to bring to flavour. Start composing the quiche: some tomatoes on the bottom, some of the mix, more tomatoes and the rest of the mix. Cook in a preheated oven at 180°C (with ventilation) for about 30/35 minutes.
Tips:
- You can fill your quiche with anything you like! This is an example of a fresh-springy one. Generally you would want to add to the filling 2 eggs mixed with a glass of milk
