A rustic yet refined savory pie, where the sweetness of fresh spinach and the freshness of spring onions blend into the creaminess of eggs and cream, all enhanced by the unique savoriness of 24-month aged Parmigiano Reggiano Vacche Rosse. Perfect as an appetizer, main course, or for an elegant brunch.
Wash the spinach and spring onions well, then slice the latter into thin rings. In a pan, heat the oil and sauté the spring onions for 2 minutes. Add the spinach, lightly salt, and cook until they release their water (4-5 minutes). Let cool.
Roll out the shortcrust pastry in a 24 cm tart pan lined with parchment paper. Prick the bottom with a fork.
In a bowl, beat the eggs with the cream, add the grated Parmigiano Reggiano Vacche Rosse, salt, pepper, and a pinch of nutmeg (if you like).
Spread the sautéed spinach and spring onions on the bottom of the tart pan, then pour over the egg and cream mixture. Level with a spoon.
Bake in a preheated static oven at 180°C for about 35 minutes, until the surface is golden and the filling is set.
Let the quiche cool for at least 10 minutes before cutting it, so it will be more compact and flavorful.
24 cm tart pan
Parchment paper
Pan
Bowl
Fork
Store in the refrigerator, covered, for up to 2 days. Also excellent at room temperature or slightly reheated.
Italia, Emilia Romagna
| Energy (kcal) | 209.21 |
| Carbohydrates (g) | 14.16 |
| of which Sugars (g) | 0.98 |
| Fat (g) | 11.9 |
| of which Saturates (g) | 6.02 |
| Protein (g) | 11.85 |
| Fiber (g) | 0.74 |
| Sale (g) | 0.12 |
