Mushroom&Ricotta quiche-3 Food in pixels

Mushroom&Ricotta quiche-1 Food in pixels

Mushroom are a very interesting ingredient, there are many variety and a tons of uses for each of them. It’s also one of those things highly appreciated in my family, and my dad in specific has a true passion for them. He has a team of friends which whom he goes mushroom picking when the season come, they have their secret places and a specific routine, most of the time is a big success and he comes home with a big basket full of delicious mushrooms. When we were living in Italy we would get a phone call from my mom: “It’s mushroom night!”

We would rush over at my parents, Roberto was in charge of cooking, he always ended up making way too much food for 4 regular people, but with the right amount of wine and enough time we never had left over.

Today Roberto and I went to the grocery store, the store bought mushroom doesn’t quiet taste the same but this recipe definitely brought back a lot of good memories.

DD mushroom Food in Pixels

Here is a picture of the mushroom that my dad use to take home and those are my parents Donato and Daniela 🙂

Mushroom&Ricotta quiche-2 Food in pixels

This ricotta and mushroom quiche is easy to prepare, it’s made with a few simple ingredients, when you are buying mushroom remember to smell them because usually better is the smell and better it will be the taste of your dish. A gorgeous looking quiche with fresh ricotta cheese that makes it a light meal for your family or your guests 🙂

Mushroom&Ricotta quiche-4 Food in pixels

Ricotta and Mushroom Quiche
 
Ingredients
  • 1 sheet of frozen shortcrust pastry, thawed
  • 6 eggs
  • 1 ½ cup of ricotta chess
  • 2 cups sliced mushrooms
  • ½ cup parmesan cheese
  • salt and pepper
  • nutmeg
  • fresh oregano
Instructions
  1. in a large bowl beat the eggs
  2. add salt, pepper, nutmeg (just a pinch) and grated parmesan cheese and stir well
  3. add the ricotta cheese and the sliced mushrooms, mix gently
  4. place the shortcrust in a 9 inch oven pan
  5. pour the mixture in the shortcrust and fold the edges
  6. place in a preheated oven at 350º F and bake for 50 minutes
  7. serve with fresh oregano

 

Mushroom&Ricotta quiche-5 Food in pixels

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