For a sweeter quiche substitute "Milano" salami for the pepperoni and add 50g of ricotta to the beaten eggs.
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INGREDIENTS |
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Puff pastry dough |
1 |
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package |
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Potatoes |
600 |
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g |
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Milk |
80 |
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ml |
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Eggs |
2 |
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Diced ham |
80 |
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g |
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Sliced pepperoni |
40 |
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g |
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Slivered Parmigiano Reggiano |
30 |
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g |
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Salt |
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to taste |
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Pepper |
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to taste |
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Parmigiano Reggiano |
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as needed |
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PREPARATION |
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| 1. |
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Boil the potatoes in salted water, strain and peel. Allow them to cool and cut into thin slices. Line baking dish with parchment paper, then lay down the rolled-out puff-pastry dough. Put a layer of potato slices over the dough and top with salami slices and a sprinkling of diced ham. |
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| 2. |
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Put another layer of potato sliced down on top and proceed in this manner with the rest of the ingredients. In a separate mixing bowl beat together the eggs and add the milk, the cheese and a pinch of salt and pepper. |
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| 3. |
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Spread eggs over the potato slices and bake in preheated 200°C oven for 40 minutes. Once the preparation has cooked remove it from the oven and set aside a few minutes; then sprinkle with Parmigiano Reggiano slivers. |
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CHEF'S NOTE |
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Get a rectangular 27x20cm (10x8in.) baking dish |
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"Terre di Franciacorta Rosso" or a "Valtellina Superiore Sassella" |
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