A rustic yet refined savory pie, where the sweetness of fresh spinach and the freshness of spring onions blend into the creaminess of the eggs and cream, all enhanced by the unique saltiness of 24-month aged Parmigiano Reggiano Vacche Rosse. Perfect as an appetizer, main dish, or for an elegant brunch.
Wash the spinach and spring onions well, then slice the spring onions into thin rounds. In a pan, heat the olive oil and sauté the spring onions for 2 minutes. Add the spinach, season lightly, and cook until they lose their moisture (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 grating of nutmeg (if you like).
Spread the sautéed spinach and spring onions over the bottom of the tart pan, then pour the egg and cream mixture on top. 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 well-set.
Let the quiche cool for at least 10 minutes before cutting it, so it will be more compact and flavorful.
Tortiera da 24 cm
Carta forno
Padella
Ciotola
Forchetta
Store in the refrigerator, covered, for a maximum of 2 days. Great at room temperature or lightly warmed.
Italy, 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 |
