John Myers
Ingredients for 4 servings:
- 1 roll of dough, rolled out, round, approx. 32 cm diameter
- sprig(s) of oregano
- sprig(s) Thyme
- 1 bunch of parsley
- sprig(s) rosemary
- sprig(s) sage
- 1 tbsp olive oil
- 150 g Parmesan
- 500 g ricotta
- 3 eggs, size M
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Remove the puff pastry from the refrigerator. For the topping, wash the herbs and shake them dry, pluck off the leaves or needles, and finely chop them. Heat the olive oil in a small pan over medium heat. Stir in the herbs and heat for 1-2 minutes until they wilt, stirring constantly. Then remove the pan from the heat. Preheat the oven to 220°C. Carefully unroll the dough, place it, paper-side down, in a 28 cm springform pan, and form a rim about 2 cm high. Prick the dough several times with a fork. Finely grate the Parmesan. Whisk together the ricotta, eggs, and Parmesan thoroughly and season with salt and pepper. Stir in the herbs. Spread the ricotta mixture over the dough. Then bake the quiche in the hot oven for about 20 minutes, until the topping is nicely browned. Remove the finished quiche from the oven, let stand briefly, then cut into pieces and serve.
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