Tempo di cottura: 45 minutes Porzioni: 8
1 1/2 lb Whole Milk Ricotta Cheese
1 cup Baby Swiss Cheese Grated
1 cup Provolone Cheese Grated
1/2 cup Parmesan Reggiano Cheese Grated
3/4 cup Heavy Cream
Puff Pastry - One Package Pepperidge Farm Brand
Preheat oven to 400. Remove the puff pastry from the package and allow to thaw slightly and carefully unroll on a cookie sheet. Flatten and then score around the edges of the dough, making a 1/2 in border lightly with a knife, making sure not to cut through the dough. This will allow a border to rise when cooking.
Place in the fridge and let dough get cold for 10 minutes. Place in hot oven for 12 minutes while you blend the cheeses and eggs and cream.
Remove puff from the oven and allow to cool for 5 minutes. Lightly break down the puff leaving the edges high and make it resemble an open window you can then pour the filling into. Bake immediately for 40 minutes until puffy and slightly browned. It will really puff up! I serve this hot with fresh fruit salade vinaigrette. No need to add salt & pepper or herbs and spices. Just try it once, and you will believe me. Absolutely the best crowd pleasing, don't know what vegetables they like quiche!