How to make
For the base of our quiche we will knead a butter pastry dough. Sift the flour into a bowl and add the butter in pieces. Rub with your fingers until you get buttery crumbs.
To combine the crumbs, beat the eggs and add a spoonful of cold milk and salt. Knead a smooth dough, by adding additional flour - as much as it is needed.
Form the finished butter pastry dough into a ball, wrap it with transparent household foil and put it in the fridge to set for 1 hour, as the heat of the palms during kneading warms and softens the butter.
On a layer of baking paper or a floured surface, roll out the hard dough into a thin crust. I use a tart pan/quiche pan with a diameter of 11″ (28 cm) and 1.2″ (3 cm) high walls, therefore I make the crust 12″ (31 cm) in diameter, so that it can stick well to the edges and walls.
I use baking paper, which it is then easily transferred into the baking pan and there is no danger of the crust breaking.
For the quiche filling, beat the eggs with a little salt. Add the ricotta to them and beat again with a wire whisk until smooth. Pour the milk and add the jamon in small pieces.
Pour the filling on the butter pastry dough crust and arrange the fresh mozzarella in circles on top.
Bake at 360°F (180°C) for 45-50 minutes or until the quiche with ricotta and jamon acquires a pleasant color on top.
Serve it warm or cold and you can combine it with a fresh vegetables such as radishes or sliced tomatoes.
Enjoy your meal!
