ITALIAN EASTER ‘QUICHE’ by Foodie’s Markets Chef, Laura Brennan

Name: ITALIAN EASTER ‘QUICHE’ by Foodie’s Markets Chef, Laura Brennan
Ingredients: Tart dough ingredients (for a 10/11-inch quiche dish or a 9-inch pie plate); 1 u00bd cups all-purpose flour (plus extra flour for rolling out dough); 9 tablespoons unsalted butter, well-chilled; 4 u00bd tablespoons water, ice-cold; u00bc teaspoon kosher salt; u00bd teaspoon granulated sugar (optional); Quiche filling ingredients; 6 large whole eggs; 2 large egg yolks; 1 cup ricotta cheese, full fat; 1 cup cream: heavy, half-and-half or light cream; 4 ounces frozen or cooked fresh spinach, squeezed dry of excess liquid and chopped; 3-ounces sharp provolone cheese, u00bc-inch cubes; 3-ounces salami or Sopressata, cut into u00bc-inch cubes; 1-ounce grated Romano cheese; 1-ounce grated asiago cheese; 2-ounce grated parmigiana cheese; Fresh ground black pepper; Tiny pinch of ground nutmeg; Pinch of kosher salt (salami and cheeses can be salty, wonu2019t require much additional salt); u00bd cup green peas, defrosted; 2-tablespoons fresh chives, snipped

foodiesmarkets.com

My first-generation Italian mother and aunts negotiated yearly about who was going to make the “Pizza Gana”. This was a rustic ‘pie’ enclosed in pastry, 4-5 inches deep, with a three-pound...

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Cooking tools:

Oven
Pie dish
Mixing bowl
Whisk
Fork
Fine-mesh sieve
Kitchen towel
Cutting board
Chef's knife
Measuring cup
Measuring spoon
Grater
Rolling pin
Parchment paper
Aluminum foil
Pie weights
Refrigerator
Spoon
Kitchen shears
Muffin tin

Ingredients

<b>Tart dough ingredients (for a 10/11-inch quiche dish or a 9-inch pie plate)</b>
1 u00bd cups all-purpose flour (plus extra flour for rolling out dough)
9 tablespoons unsalted butter, well-chilled
4 u00bd tablespoons water, ice-cold
u00bc teaspoon kosher salt
u00bd teaspoon granulated sugar (optional)
<b>Quiche filling ingredients</b>
6 large whole eggs
2 large egg yolks
1 cup ricotta cheese, full fat
1 cup cream: heavy, half-and-half or light cream
4 ounces frozen or cooked fresh spinach, squeezed dry of excess liquid and chopped
3-ounces sharp provolone cheese, u00bc-inch cubes
3-ounces salami or Sopressata, cut into u00bc-inch cubes
1-ounce grated Romano cheese
1-ounce grated asiago cheese
2-ounce grated parmigiana cheese
Fresh ground black pepper
Tiny pinch of ground nutmeg
Pinch of kosher salt (salami and cheeses can be salty, wonu2019t require much additional salt)
u00bd cup green peas, defrosted
2-tablespoons fresh chives, snipped