300 g mixed boiled vegetables: potatoes, peas, asparagus tips, carrots and courgettes
1 pâte brisée crust
200 g sheep milk ricotta cheese
100 g Pecorino Sardo Dolce PDO cheese cut into slices
2 eggs, salt, pepper
1 level tablespoon of corn starch
1 tablespoon of parsley
Extra virgin olive oil
Preparation time: 25 minutes
Cooking time: 30-35 minutes
Tart mould: Ø 24 cm
For 8 people
Cook the diced vegetables with little oil and the chopped parsley.
Season with salt and pepper.
Work the ricotta separately, add the eggs, the corn starch and the cheese.
Line the greased mould with the pâte brisée crust, then fill with the stuffing and level it.
Put the mould into a 180°C preheated oven and bake the quiche for 30-35 minutes, then for 5 minutes only with heat from below.