Quiche with spinach, fresh spring onions, and Parmigiano Reggiano Vacche Rosse

Preparation

1. STEP 1 OF 6

   Wash the spinach and spring onions thoroughly, 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.

2. STEP 2 OF 6

   Roll out the shortcrust pastry in a 24 cm tart pan lined with parchment paper. Prick the bottom with a fork.

3. STEP 3 OF 6

   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).

4. STEP 4 OF 6

   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.

5. STEP 5 OF 6

   Bake in a preheated static oven at 180°C for about 35 minutes, until the surface is golden and the filling is set.

6. STEP 6 OF 6

   Let the quiche cool for at least 10 minutes before cutting, so it will be more compact and flavorful.

Suggestions

• 24 cm tart pan

• Parchment paper

• Pan

• Bowl

• Fork

General Information

Analysis

Macronutrients (100 gr)