Quiche di porri e Alpino Osella


Clean the leeks, eliminating the green part. Wash them and cut them into fine slices. Gently fry in the butter until soft. Salt lightly and leave them to heat through. Cut the speck into strips and add to the leeks. Beat the eggs with the Grana, a pinch of salt and pepper, and pour over the leeks. Mix thoroughly.

Heat the oven to 200°C.
Use a knife to score the surface of the Alpino Osella and cut it into thin slices. Line a 24-cm spring-form tin with the puff pastry.

Prick the base with a fork and cover with a layer of Alpino Osella slices, then fill it with the egg and leek mix. Distribute the remaining Alpino Osella slices on the surface.
Bake in the oven for about 25 minutes.