Quiche with potato and smoked cheese

Procedure

To prepare the pie with potatoes and smoked cheese, wash potatoes, peel and make them into thick slices about half a centimeter. Thinly slice the onion. Heat a pan with a drizzle of extra virgin olive oil, then add the potatoes: Saute over high heat until they are golden brown, then add the onions and Rosemary, finely chopped. Season with salt, pepper and then simmer over medium heat, covered, until the potatoes are tender and the onions are browned.

Beat the eggs in a bowl with the cream, the Parmesan, salt and pepper until you obtain a smooth cream.

Preheat the oven to 180 degrees static. Coat the bottom and sides of a baking pan with a diameter of 22-24 cm with the Danish pastry, prick the bottom with the prongs of a fork and bake the crust for 20 minutes, covered with parchment paper and pulses over, to prevent swelling (blind baking).

Arrange layers of potatoes and onions into the Pan, handing over each layer slices of smoked cheese, until all the ingredients are, then pour in the egg mixture and cream. Bake for 20 minutes or until the quiche potatoes and scamorza you will not clotted and the surface will not be golden. Let cool a few minutes before serving. Bon appétit!