A rustic yet refined savory tart, 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 Parmigiano Reggiano Vacche Rosse aged 24 months. Perfect as an appetizer, main dish or for an elegant brunch.
Wash the spinach and spring onions well, then slice the spring onions thinly. In a pan, heat the oil and soften the spring onions for 2 minutes. Add the spinach, season lightly with salt and cook until the water has evaporated (4-5 minutes). Let cool.
Roll out the shortcrust pastry in a 24 cm tart pan lined with baking paper. Prick the base with a fork.
In a bowl, beat the eggs with the cream, add the grated Parmigiano Reggiano Vacche Rosse, salt, pepper and a grating 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, so it will be firmer and more flavorful.
24 cm tart pan
Baking paper
Pan
Bowl
Fork
Store in the refrigerator, covered, for up to 2 days. Also excellent at room temperature or slightly warmed.
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 |
