Quiche Italien

Yes, I took a beloved French food and made it into something Italian. So, it’s – as the French would say if they would ever alter such a precious recipe – Quiche Italien.

I was inspired by the leftover Italian ingredients in my fridge, an abundance of eggs that I had gotten for free from ShopRite, and a Pillsbury pie crust that had been sitting in my freezer losing freshness.

So, I thawed out the pie crust and rolled it into the pie pan. (Unfortunately I should have used a fresh one, so please ignore the messy crust in the pictures. Next time, I’m going back to the homemade stuff – recipe below!)

While I cooked the crust, I sliced my tomatoes (on my new cutting board from my sister) and mixed the eggs, milk, and seasonings.

Once the crust is lightly cooked, arrange the sliced tomatoes to cover the bottom of the crust. Then spread the ricotta.

Then top with the egg mixture and parmesan and bake at 350 degrees for 20 minutes, or until the top begins to brown.

Like any baked good, make sure a knife inserted into the center comes out clean.

Cool before serving, and voila! Bon appetit or buon appetito – your choice. 🙂

Quiche Italien

• 1 pie crust (recipe below)
• 4 eggs
• 1/4 c. milk
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. Italian seasoning
• 2 beefsteak tomatoes, sliced thin
• 1 c. ricotta cheese
• 1/4 c. grated Parmesan cheese

Place pie crust in pie dish and poke the bottom with a fork. Bake at 350 degrees for 10-15 minutes (depending on package directions, or 15 minutes for homemade crust).

Meanwhile, combine eggs, milk, and all seasonings. Beat with a whisk or hand mixer.

After pie crust is removed from the oven, arrange sliced tomatoes to cover the bottom of the crust.

Spread ricotta on top of tomatoes. Pour egg mixture over top.  Top with grated parmesan.

Cook quiche at 350 degrees for about 20 minutes, or until top is lightly browned and a knife inserted into the center comes out clean.

Let sit for a few minutes before cutting into slices.

Pie Crust:

• 1 1/2 c. flour
• 1/4 tsp. kosher salt
• 12 Tbs. unsalted butter, cold and diced

Pulse ingredients in food processor.  Add 3-4 Tablespoons ice water until dough is crumbly.

Dump onto floured board and gather loosely into a ball.

Cover with plastic wrap and refrigerate for 30 minutes.

Bake 15 minutes before adding pie ingredients.