Friday, November 17, 2017

Delicious Ricotta Cheese Quiche with Tomatoes and Basilicum

I love quiches, especially during the winter, and as an easy meal to kill some short days when I am not too in the mood for cooking. Although I know that it is easy to make and hard to finish, I do not credit myself too often for such a culinary adventure, not because I might have some unpleasant cooking failures memories, but simply because baking requires on my side a lot of attention and focus which I am not always have in excess - especially when the baby chooses to roam around the kitchen exactly in the moment when I am about to prepare some complicated recipe.
A couple of weeks ago, I had a look at a German cooking book - Biergarten Cookbook, by Julia Skowronek - dealing with the usual food served in the famous local beer garten. Most of the recipes were not my cup of tea, but the ricotta cheese quiche with tomaotes and basilicum rang a bell home and decided to try my hand to something new.
The following recipe is a slight adaptation from the book. 
Ingredients
1 ready made Filo pastry
250 gr. ricotta cheese
200 gr. sour cream
4 eggs, medium size
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon olive oil
5 shallots, finelly chopped
20 cherry tomatoes, halved
100 gr. Pecorino hard cheese
12 fresh Basilicum leaves
I used a 50cm. diameter baking pan.

 Directions
Heat the oven at 250C, at least 15 minutes before baking.
Add the ricotta, sour cream, eggs, shallots and mix well. Continue to add the salt, pepper, olive oil and mix until creamy.
Set the pastry in the pan and pour the cheesy content. Add the tomatoes and the leaves, and spread the hard cheese on the top. You can also add the basilicum when the quiche is ready to keep the leaves fresh, but I loved how the taste of basilicum infuses the mix of ingredients. You can leave to rest before putting to the oven for a couple of minutes - 5 to maximum 10.
Preparation time: 15 minutes
Baking time: 45-50 minutes
Serves: 7

Bon App├ętit!

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