Italian Quiche with Tomatoes Confit, Chèvre Cheese and Oregano


 Actually this is not a real quiche, this is why I added the adjective “italian” in the title :) Inded, here there are no eggs and no cream but just tomatoes and cheese..let’s check together the ingredients:

  • a pack of puff pastry
  • 3 or 4 ripe tomatoes on the vine (better if you have the cherry tomato, I didn’t have them)
  • chèvre cheese, the one you can can into slices
  • oregano, salt, pepper, sugar and olive oil q.b.

FIrst of all we should prepare the tomatoes confit, that means caramelized.


The process is very simple: you should cut the tomatoes into slices or in 2 parts (it depend by how big are the tomatoes), place the slices on a baking and season them with some sugar (better if borwn), salt, pepper, oregano and olive oil. Then, put everything into the oven 150° for 1h30 more or less.

At this point roll out the puff pastry, prick the pastry with a fork, stretch the tomatoes on it and cover everything with small peaces of chèvre cheese and a bit of olive oil.

This should stand in the oven, 180°, for around 40 min. but you should check when the pastry becomes golden.



A Summer as Unemployed!

Hello people!

As I told you we are back, ready to face together another super cold Belgian winter and its challenges (such as my thirtieth birthday which is in few months OMG!). We have a lot of news for you: first of all Claudia in September will start her new column about Italian Regional recipes, one every week! Then, we have planned new workshops for you in the next months so that for the end of the year you will become experts in cooking Italian recipes. Of course we are also full of new amazing recipes for you and finally…finally there are other surprises but I cannot tell you everything right now so..stay tuned!

But before we dive headfirst into all the problems of everyday life and of the return from holidays let’s enjoy together these last days of summer.

I leave you with a new recipe, perfect for a dinner on the terrace but before that I would like to take you on a tour of all the flavors, smells, places and people I met this summer. A summer as unemplyed that, trying to see the situation in a positive way, has allowed me to have much time to travel, discover, have fun, reflect and make important decisions! Are you ready? Fasten your seat belts, we start: Slovenia, Croatia, Bosnia, Montenegro and, finally, the Alps!




















Ok I think I should stop..I feel like my parents that, after returning from a trip, they forced daughters, relatives and friends to see all their slides and pictures for an entire evening.

So..the recipe of today is a special grilled roll made with grilled vegetables stuffed with cheese and ham. (for the vegetarian people you can use only cheese!).


  • 1 eggplant (vetter the violet and round)
  • 1 round zucchini
  • olive oil
  • cheese (the one you prefer but it should be able to melt, also mozzarella can be good)
  • cooked ham


First of all you should cut all the vegetables in thin slices (better with the elettric slicer but be careful  not to cut yourself!). Then, cover each slice with some olive oil and grill them. At this point stuff each grilled slice of eggplant with a piece of cheese and a piece of ham and cover the slice with a grilled slice of zucchini. Finally, you should roll this kind of “sandwich” on itself, close the roll with a toothpick and pass it back on the grill so that the cheese melts a bit. It should be served still hot!

If you have a grill on the terrace or in the garden it is perfect to have a nice outdoor dinner with friends!

A presto. Buona fine e buon inizio…