Quiche with Prosciutto di Carpegna PDO and black olives


  • 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


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.