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Quiche my way of fish and chicken in sauce, ricotta


Here I am posting a recipe taken from the kitchen light of Libo, who gave me my!
I wanted something light to accompany a Cenina fish but it was not trivial: an unusual combination. I looked through various libi, looked a bit 'on the internet, but nothing ... now I was resigned to prepare the pie with the usual roll of dough, and the other time as the chicken, lay in the freezer for a while' ! (now that I think I just us something!).
And here's the perfect recipe: fish and cheese quiche. What struck me most was the basis of: no eggs and very little butter.
Ingredients:
300 g cod fillets

150 g ricotta 200 g flour 50 g butter


150 g leeks 100 g mushrooms (I used them because I found them) 1 egg

1dl milk


salt Mix the flour with 40 gd butter, 70 g of ricotta, a pinch of salt and about 1 dl of water, enough to get a fairly thick mixture. Let stand for 30 minutes in a cool place wrapped in cling film.
Meanwhile, boil in lightly salted boiling water and drain on a plate.
Clean and thinly slice the leeks and mushrooms, then let them simmer in a saucepan with the remaining butter.
Beat the egg in a bowl with a pinch of salt, pour the milk and mix well, then add the remaining ricotta and work with a wooden spoon until creamy.
Take the dough, roll it into a thin sheet and line a baking pan lined with parchment, 22-24 cm. I used a butter tart.
Place on the bottom fish and vegetables to the mixture of milk and cheese quiche and cook in the oven at 200 ° C for 35-40 minutes.
Sfornatela let it cool for a few minutes and serve.


This is a classic meatloaf tuna ( the recipe here) I'm preparing very often and I never disappoint!