Two delicious recipes combined into one fabulously decadent treat. A bottom layer of pastizzi beneath a creamy quiche custard with bacon and fresh home made cheese
1/2cupbroccoliblanched: dropped briefly in boiling water and removed quickly
Instructions
Crust/Pastizzi Layer
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
Prepare custard
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
Assembly
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