• Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Servings: 8

I made it at home for Sunday dinner, making my life easier than the recipe you suggested, and – believe me – the result was equally excellent. Do you think my children liked it too!


  • 2 ready -made shortcrust pastry packs
  • butter
  • 4 medium tomatoes
  • 200 gr fresh provolone
  • tablespoons grated caciocavallo
  • 1/2 chopped onion
  • basil
  • 500 ml bechamel
  • 2 egg
  • bread crumbs
  • salt
  • pepper


  1. Allow the shortcrust pastry to reach room temperature, unroll it and overlap the two discs. Crush it a little and spread it out with a rolling pin, then roll out the dough into a buttered quiche pan with a diameter of about 26 cm. Make sure that the edges of the dough protrude at least 2 cm from the edge of the pan.
  2. Prick the pasta with the rabbi of a fork and sprinkle it with breadcrumbs.
  3. Turn on the oven and bring it to a temperature of 180 °.
  4. Peel the tomatoes, slice them and remove some of their vegetation water and seeds.
  5. Arrange the tomato slices on the breadcrumbs, sprinkle them with the chopped onion and a little basil. Sprinkle with grated caciocavallo and arrange a layer of provolone cut into very small cubes. Make another layer of tomatoes, onion, basil and cheeses.
  6. Take the béchamel, heat it slightly so that it softens and – if necessary – add 1-2 tablespoons of milk.
  7. Add the two salted and peppered beaten eggs to the bechamel. Incorporate well.
  8. Pour the mixture into the pan and make sure that the tomato layers are well covered.
  9. Then fold the edges of the dough over on themselves so as to have a thicker edge.
  10. Sprinkle its surface with a thin layer of breadcrumbs and a little grated caciocavallo.
  11. Bake the quiche and cook for 40-45 minutes.
  12. Serve it lukewarm.

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