An Easter brunch favorite. This Torta Pasqualina is layered with spinach, creamy ricotta, and a touch of truffle for something truly special.
Ready in just 15 minutes of prep because the oven does the rest.
5 - 6 Servings
20 minutes
Italian Easter Quiche
Ingredients
2 jars
Truffle Spread (80 g/2.8 oz)
2 rolls
Puff Pastry
3
Shallots
3 cloves
Garlic
600g
Fresh Spinach
350g
Ricotta Cheese
150g
Parmesan Cheese
150g
Pecorino Cheese
7
Eggs
Preparation
- Preheat the oven to 400°F and line a spring form pan with baking paper. Chop the shallots and grate the garlic, Parmesan and Pecorino.
- Heat the olive oil in a frying pan and add the garlic and onion. Sauté briefly and then gradually add the spinach. Let the spinach reduce in size, drain and put in a large bowl. Add the ricotta, grated cheeses, and Truffle Spread and stir until smooth.
- Roll out 1 sheet of puff pastry on the bottom of the spring form pan and cover the edges of the pan with a strip of puff pastry. Pour the filling into the puff pastry pan and spread evenly.
- Make 6 indentations with a spoon and break 1 egg into each. Top with Truffle Salt. Place the second slice of puff pastry on top, pressing at the edges and cutting away any excess.
- On top, make a few holes in the center to allow hot air to escape. Beat the remaining egg and brush it over the quiche. Bake in the oven for approximately 45 minutes. The quiche is ready when the top is a nice golden-brown color.
