Easter Quiche (torta pasqualina, region Liguria)

The torta pasqualina is a typical dish prepared for Easter Monday. Traditionally Easter Monday is a day dedicated to picnics and trips in the countryside and this quiche lends itself well to this aim as it can be cooked in advance and eaten cold.

Its origins date back to the 15^th century, when it was prepared over the Easter period. According to the tradition it should be prepared with 33 layers of thin puff pastry, a number which reminds Jesus Christ's age.

Ingredients (4/6 servings)

chard (or spinach) – 500 kg

grated pecorino cheese – 20 g

ricotta (from cow’s or goat’s milk) – 200 g

grated parmesan cheese – 60 g

2 packages of puff pastry (circular in shape)

4 eggs

a pinch of nutmeg

salt and pepper

Preparation

Clean the chard and bring a large casserole with water to a boil and cook the chard for 5 minutes keeping the lid on.  Drain and squeeze out excess water.

Prepare the stuffing by mixing the ricotta, 1 eggs, the parmesan, the pecorino and a pinch of nutmeg. Season with salt and pepper and add the chard.

Line a round oven tray (about Ø 20 cm) with high brims with one disk of puff pastry. Stuff the pastry with mixture of chard and cheeses and dig in it three holes placed at the same distance. Open a raw egg in each hole, so that it will cook in when the quiche is the oven. Seal the quiche with another disk of puff pastry.

Heat the oven to 200° and brush some egg yolk on the surface of the quiche or decorate with an Easter drawing.

Place the quiche in the oven and cook for about 40/50 minutes.