Mascarpone and Sun-Dried Tomato Quiche


Ingredients for 4 people
300 gr Flaky Pastry
120 gr Polli Sun-dried Tomatoes in oil
250 gr Mascarpone
2 Eggs
20 cl Milk (or Cream)
20 gr grated Parmigiano Reggiano
Salt and pepper to taste


Preheat the oven to 180°C. Place the flaky
pastry in a buttered pie dish dusted with flour,
spread it well and let it chill in the fridge for the
time required to make the filling. Drain
the sun-dried tomatoes and cut them into pieces. Prepare a
mixture of mascarpone, eggs
and milk (or cream), add salt and pepper to taste.
Pour the mixture into the pastry, place the
tomatoes on top and dust with grated Parmigiano.
Bake for 35-40 minutes. Serve warm.