How to prepare the quiche

Wash the vegetables and cut round slices of potatoes and leek and thick slices of tomato.

In a non-stick pan, heat 2 spoonfuls of extra virgin olive oil, then add the potatoes. Cook for 15 minutes and add the leek. Add salt to taste and finish cooking.
Meanwhile, grill the tomato slices on both sides.

In a bowl, mix the ricotta with half of the grated Grana Padano PDO, a drizzle of extra virgin olive oil, salt, pepper and fresh basil.

Line a tin with the sheet of puff pastry, prick it with a fork and add the ricotta and Grana Padano PDO mixture levelling it with the back of a spoon. Add alternating layers of vegetables and the olives. Dust the top with grated Grana Padano PDO and brush the pastry edge with beaten egg. Cook in a preheated oven at 180 °C for 25 minutes.

Presentation

Allow the quiche to cool and garnish it with pesto.