A great way to celebrate the arrival of Easter, is to challenge yourself with a typical Ligurian recipe of the Easter period: the “Easter” quiche.
Its peculiarity are the eggs inserted in the filling that during cooking in the oven will become hard-boiled. The classic recipe is with chard, but there are variations with artichokes, radicchio and other seasonal vegetables
Ingredients (for 6-8 people):
1 kg of white flour
4 tablespoons of oil
Salt and water as needed
1 kg of chard (or 10 artichoke hearts)
½ chopped onion
60 grams of butter
500 grams of ricotta cheese
6 eggs
1 glass of milk
100 grams of grated Parmesan cheese
Salt, pepper and marjoram
Preparation:
Mix the flour with the oil, salt and plenty of water enough to get a dough of the right consistency. Work it very well and divide it into 10 bullets, cover them with a damp napkin on top and a dry one and let them stand for a quarter of an hour.
Meanwhile, boil the chard (or artichokes) and season with the onion and oil sauce. Mix the ricotta with the milk and add a pinch of salt. Roll out 10 thin sheets with the dough and roll out the first on a greased and floured cake. Brush it with a little oil and cut with a knife the cord of dough that overflows from the pan.
Spread five more sheets, brushing them with oil, then make a layer with vegetables and one with cheese. Prepare on the cheese 6 dimples and put in each a piece of butter breaking an egg, season with a pinch of salt, pepper, marjoram and parmesan. Cover with the remaining sheets brushing them with oil. Prick the last sheet with a fork, grease it well and cut the string of dough that overflows from the pan. Pass in the oven at moderate heat, for about 60 minutes.
The “Easter” quiche should take a beautiful blond color. You can serve it, depending on the taste, warm or cold.
