Quiche with Prosciutto di Carpegna PDO and black olives
Ingredients:
- Puff pastry
- 200 g of Prosciutto di Carpegna PDO
- 200 g of Parmigiano Reggiano
- 2 eggs
- 200 g of black olives
- 50 g of butter
- 150 of Champignon mushrooms
- Salt and pepper to taste
Preparation:
Cook the mushrooms, cut and mix them with eggs, Parmigiano Reggiano cheese, Prosciutto di Carpegna PDO, salt, and pepper. Pour the mixture into a non-stick baking tray; add more grated Parmesan cheese and the butter. Cook it in the oven for about 25 minutes at 350 F. Garnish with fresh salad if desired.