Summer quiche with red onion, ricotta and parsley oil

Name: summer quiche with red onion, ricotta and parsley oil
Cook time: 15 min
Total time: 65 min
Yield: 4
Ingredients: 5 slice frozen puff pastry; 450 g frozen vegetables thawed; 300 g Red onion; 3 salad onions; 80 g Parmigiano Reggiano; 4 medium sized egg; 250 g ricotta; 20 g fresh flat parsley; 6 el extra virgin olive oil

Make a quiche of puff pastry, grilled vegetables, red onion, salad onion, Parmesan cheese and ricotta. Italian success number

Ingredients

Kitchen Stuff

1 quiche mold (Ø 28 cm)
1 paper towel
1 blender

Directions

Preheat the oven to 180 ºC. Grease the quiche form. Let the puff pastry thaw and cover the quiche mold with it.
Drain the grilled vegetables and pat dry with kitchen paper. Cut the red onions and salad onion into rings and grate the Parmesan cheese.
Beat the eggs and mix with the salad onion, parmesan cheese and ricotta. Season with pepper and salt.
Divide half of the egg mixture, all grilled vegetables and the rest of the egg mixture over the puff pastry successively.
Put the red onion on it and press lightly.
Fry the quiche in the middle of the oven for about 50 minutes and until tender. Cover loosely with aluminum foil if the top becomes too dark.
Meanwhile, put the parsley and oil in a tall cup and puree with the hand blender. Season with pepper and salt.
Remove the quiche from the oven and spread the parsley oil over it.