Pastizzi Quiche Pie
With homemade fresh cheese and puff pastry on hand but also lots of eggs and fresh farm milk, I could not choose between making Pastizzi (a Maltese snack with puff pastry enclosing homemade ricotta), or a quiche. So I decided to try both.
I made a basic quiche custard with a bit of whipping cream to make it rich, and added sauteed onions to the blender to enhance the flavour. The filling included some home-cured bacon and sauteed broccoli florets with pepper cheddar.
The crust was folded 12 times (3×3)x3). One piece was separated to make a layer just large enough to cover the bottom of the pan. After the larger main crust was in the pan, it was covered with a layer of ricotta, and this was then covered with the small piece of dough, which was crimped down to fuse it with the main crust.
The edges of the main crust were rolled to give height and after the filling ingredients were added, the custard was poured over top of this.
Baked at 400º for 40 minutes.
- 1 crust puff pastry Premade
- 1 cup ricotta recipe on site
- 1 medium onion sliced
- 1 tbsp butter
- 1 cup 18% cream
- 1/2 cup cheddar cubed
- 1/2 cup bacon bits cubed
- 1/2 cup broccoli blanched: dropped briefly in boiling water and removed quickly
- Roll the puff pastry crust into a rectangle
- Fold the right edge across the middle third of the crust, and then the left edge over both, as you might for a letter
- Repeat this process at least 3 xs at which point, your dough will have 243 layers
- Refrigerate the dough for at least 1 hour
- Saute the onions until golden (not brown) and soft
- Put the cream and onions in the blender and puree
- Add the eggs and blend these into the custard
- Set aside
Preheat oven to 400º
- Remove the crust from the refrigerator, unwrap it and place it on a silpat
- Using the rolling pin, beat te cold dough until it softens a bit. If this is a two-piece pin with a separate rolling handle, hold it by the rolling body. You don't want to break the pin
- Cut the dough into two pieces, one roughly twice as large as the other
- Put the second silpat on top and begin to roll the dough, making sure to rotate it so that it rolls out evenly
- Roll the dough into a large circle that is biug enough to fall over the edges of your pan of your pie pan. Ther is no need to make the circle perfect as you will be foldng it in
- MIx the cup of ricotta in a bowl to soften it, and then spread it onto the bottom of the crust.
- Roll the smaller pice out in a similar manner large enough to cover the bottom of the pan and the filling that will be in it
- Place the smaller crust over the cheese and crimp it around the edgers so that it looks like any other piecrist…if it were pregnant
- distribute the bacon, broccoli, and cheese over the crust
- Pour the custard over this
- Bake at 400º for 15 minutes and then reduce the head to 375º
- Cook for another 15 – 20 minutes, making sure not to overcook the crust
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