Quiche with Peppers and Ricotta pesto and potatoes


  • 1 puff pastry roll;
  • 1 jar Legnano Peppers and ricotta pesto;
  • 24,7 oz potatoes;
  • 7,1 oz mozzarella cheese;
  • 2 garlic cloves;
  • 160 ml extravirgin olive oil;
  • Salt;



Peel and slice the potatoes into 1 cm thick slices and put them in a frying pan with the olive oil and the garlic clove peeled.

Let it brown slightly and cook with lid closed for about 20 minutes, stirring often.

Potatoes must be beautiful soft but not mushy. When ready stir in the Peppers and ricotta pesto.

Lay the puff pastry in a baking tray and pour on it the peppers and potatoes mix.

Cover with the diced mozzarella and lower the edges of the dough over the filling and decorated with some puff pastry strips.

Cook it in oven at 180°C for about 30-40 minutes until lovely golden.

Cut in 4 slices and serve.