Corn and Cheese Quiche

Ingredients

• Dough

  • 1 package of crushed cream cracker biscuits (130 g)
  • 3 tablespoons of unsalted light margarine

• Filling

  • 2 tablespoons of TERRANO® Extra Virgin Olive Oil
  • 1 and a half cups of ricotta cheese, mashed with a fork (190 g)
  • 3 eggs
  • 1 carton of light cream (200 g)
  • half a teaspoon of ground nutmeg
  • half a teaspoon of salt
  • half a teaspoon of AJI-NO-MOTO®
  • 1 can of steamed and drained sweet corn (170 g)
  • half a cup of grated Parmesan cheese (50 g)

Modo de preparo

1. Make the dough: In a large bowl, place the biscuits and margarine, and mix with your fingertips until you obtain a moist crumbly mixture.
2. Transfer to a medium round springform pan (23 cm in diameter) and press down with your fingers, lining the bottom and sides of the pan. Using a fork, prick the dough and bake in a preheated medium oven (180 degrees) for 10 minutes, without browning. Remove from the oven.
3. Prepare the filling: in a blender, combine the TERRANO® Olive Oil, ricotta cheese, eggs, cream, nutmeg, salt, and AJI-NO-MOTO®, and blend on medium speed for 1 minute, or until smooth.
4. Add the corn and pulse for 15 seconds, or until the corn is broken up. Spread over the dough, sprinkle with grated cheese, and return to the oven for another 40 minutes, or until the filling is firm and the surface is golden brown. Remove from the oven and serve immediately.

Tip: If you prefer, freeze the quiche in individual pieces, placing each slice in a plastic bag or freezer-safe container. To defrost, remove the slice from the freezer, remove the plastic, and microwave for 2 minutes before serving.