{"id":5005,"date":"2023-03-03T18:45:16","date_gmt":"2023-03-03T18:45:16","guid":{"rendered":"https:\/\/ghmresort.com\/?p=5005"},"modified":"2025-02-25T18:51:04","modified_gmt":"2025-02-25T18:51:04","slug":"easter-quiche","status":"publish","type":"post","link":"https:\/\/ghmresort.com\/en\/easter-quiche\/","title":{"rendered":"Easter Quiche"},"content":{"rendered":"<p>A great way to celebrate the arrival of Easter, is to challenge yourself with a typical Ligurian recipe of the Easter period: the \u201cEaster\u201d quiche.<\/p>\n<p>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<\/p>\n<p><strong>Ingredients (for 6-8 people):<\/strong><\/p>\n<p>1 kg of white flour<\/p>\n<p>4 tablespoons of oil<\/p>\n<p>Salt and water as needed<\/p>\n<p>1 kg of chard (or 10 artichoke hearts)<\/p>\n<p>\u00bd chopped onion<\/p>\n<p>60 grams of butter<\/p>\n<p>500 grams of ricotta cheese<\/p>\n<p>6 eggs<\/p>\n<p>1 glass of milk<\/p>\n<p>100 grams of grated Parmesan cheese<\/p>\n<p>Salt, pepper and marjoram<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>The \u201cEaster\u201d quiche should take a beautiful blond color. You can serve it, depending on the taste, warm or cold.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A great way to celebrate the arrival of Easter, is to challenge yourself with a typical Ligurian recipe of the Easter period: the \u201cEaster\u201d 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,&hellip;<\/p>\n","protected":false},"author":2,"featured_media":5001,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[],"class_list":["post-5005","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-32","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Easter Quiche &#8226; Grand Hotel Del Mare Resort &amp; Spa<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ghmresort.com\/en\/easter-quiche\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Easter Quiche &#8226; Grand Hotel Del Mare Resort &amp; Spa\" \/>\n<meta property=\"og:description\" content=\"A great way to celebrate the arrival of Easter, is to challenge yourself with a typical Ligurian recipe of the Easter period: the \u201cEaster\u201d quiche. Its peculiarity are the eggs inserted in the filling that during cooking in the oven will become hard-boiled. 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