VENETO - Quiche bacon and vegetables
Puff pastry 8oz
For the filling:
1 Viaggio red roasted pepper
Viaggio grated parmesan 3.5oz
Cream 1 cup
Viaggio Extra Virgin Olive Oil 2 tbsp
Salt and pepper to taste
Nutmeg to taste
Prepare the vegetables: dice carrot, zucchini and eggplant. Drain Viaggio red roasted pepper and dice them. Chop the onion and put it in a pan with two tablespoons of Viaggio Extra Virgin Olive Oil. When golden, add the chopped vegetable, season with salt and pepper and cook for about 10 minutes. While cooking the vegetables, melt butter in another pan, add diced bacon and cook for another 5 minutes. In a bowl large enough, pour the cream and three eggs and mix well. Add the grated parmesan, stewed vegetables, bacon, pepper and nutmeg. Mix well, taste and add salt if necessary.
Roll the puff pastry out, line it in a baking tray. Preheat the oven to 355°F. Pierce the bottom of puff pastry with a fork and fill with the mixture previously obtained; with the help of a spatula leveled the compound and then lower the edges of dough not covered by stuffing forming a frame all around the quiche. Bake the quiche for 50 minutes and serve warm.