How to make it

  • Carefully wash the chard and slice it thinly. Then blanch it in boiling, salted water for two minutes, and drain immediately.
  • Peel and chop the onion and garlic.
  • Add a little oil to a pan over medium heat.
  • Add the onion and, once soft, add the chard and garlic. Season with salt and pepper and cook for 5 minutes.
  • Once cooked, remove the chard from the pan and let cool.
  • In the meanwhile, finely chop the parsley and marjoram.
  • Once the chard is cool, stir in the herbs, ricotta and Parmigiano Reggiano.
  • Then begin to assemble the quiche by dusting a work surface with flour. Roll out 4 sheets of pastry dough until as thin as possible.
  • Grease a tart mold with extra virgin olive oil and then place one of the sheets on top. Brush the surface of the dough with olive oil.
  • Then cover the first layer with a second sheet of dough. Using a fork or a knife, piece small holes into the dough so that it doesn’t bubble during cooking.
  • Then add the chard and ricotta mixture. Use a spoon to create 4 small nests in the ricotta and add an egg to each nest.
  • Cover the quiche with the third sheet of dough and brush it with olive oil, as before. Cover with the fourth and final layer of dough.
  • Using a knife, cut away the excess dough and press down the edges of the quiche, sealing it well.
  • Use a knife to pierce small holes into the top of the quiche, but be careful not to make your incisions directly above an egg.
  • Brush the top of the quiche with the remaining egg, (previously beaten) and bake in a 350°F oven for 30 to 35 minutes.
  • Remove from the oven, let cool and serve sliced.
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    " It was excellent "
    andiecooks ate it and said...
    looks delicious...thank you!
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