This recipe for the Cheese and Béchamel Quiche, like the best on the site, is thanks to my mother who for years tried to remake French quiche but always found the result too heavy. This quiche has the merit of being very easy to make and less compact than many others I have tasted.
Ingredients (6 people):
- 400 grams of bechamel (you can easily buy it already made if you are in a hurry);
- 40 ml of milk;
- 1 roll of puff pastry
- Various cheeses (we used 20 grams of parmesan, 20 grams of pecorino and 30 grams of Asiago but you can indulge yourself as you like)
- 1 egg
Take a saucepan and heat the béchamel sauce: if you use already prepared béchamel sauce, add pepper, nutmeg and an onion with cloves skewered in it. Dilute it with 40 ml of milk and cook it for about ten minutes. If you prepare it yourself, make it quite soft, but not too liquid.
After about ten minutes, turn off the heat and add an egg and the cheeses (grated or chopped as much as possible). Mix everything together.
Take the puff pastry and roll it out (with the baking paper still attached!) in the center of a round baking pan, prick the bottom with a fork. Pour in the béchamel and close it by folding over the puff pastry that is left over at the edges.
Cook everything for about 30 minutes at a temperature of 140°. Remove it from the oven once the puff pastry is golden.