In a medium size pan, over medium heat, add a drizzle of olive oil and a clove of garlic. Then add agretti and cook until it softens but still retains a little crunch to the bite, about 6 minutes. Add a pinch of salt, stir with a spoon and remove pan from the heat.
In a medium bowl, make quiche filling by combining ricotta, 2 eggs, grated cheese, salt and nutmeg. Using kitchen scissors, roughly cut the cooled agretti into smaller pieces. Stir agretti into the quiche filling and mix until all ingredients are incorporated.
Preheat oven to 200°C (390F) .
Grease and flour a 25 cm-wide (10 inch) tart pan and line it with a sheet of puff pastry (if your puff pastry isn't round, roll it out to properly fit the pan). Poke dough with a fork and then fill it with the agretti filling.
Trim excess dough. Fold and pinch the quiche borders and brush them with a beaten egg. Bake the quiche for about 20-25 minutes, until golden. Serve warm or at room temperature.
Recipe by Very EATalian