Easter Torte (Quiche)

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Torta Pasqualina alla Ligure

  Serves 4-6 People


  • 4 sheets of Puff Pastry
  • 12 oz Swiss Chard, washed and sliced
  • Extra Virgin Olive Oil
  • 1 small Onion, chopped
  • 1 clove of Garlic, minced
  • 1 tbsp Parsley, fresh
  • 1 tbsp Marjoram, fresh
  • 7 oz Ricotta cheese
  • 1 oz Parmigiano Reggiano cheese
  • 4 eggs, whole, plus 1 egg, beaten, for brushing pastry
  • Salt and Pepper, to taste


  • Blanch the chard in boiling salted water for two minutes and drain immediately
  • Add some of the oil to a pan over medium heat
  • Add the onion and sautee until soft
  • Add the chard and garlic, season with salt and pepper and cook for 5 minutes
  • Once cooked, remove the chard mixture from the pan and cool
  • Meanwhile, finely chop the parsley and marjarom
  • Once the chard is cool, stir in the fresh herbs, ricotta and Parmigiano Reggiano
  • To assemble, dust a work surface with flour and roll out the puff pastry sheets until as thin as possible
  • Grease a tart mold with extra virgin olive oil
  • Place one of the sheets of puff pastry in the mold and brush with olive oil, then cover with a second sheet of dough
  • Using a for or knife pierce small holes into the dough so that it does not bubble during cooking
  • Add the chard and ricotta mixture and create 4 small nests; add an egg to each nest
  • Cover with a third sheet of puff pastry and brush with olive oil; cover with the fourth and final layer of dough
  • Using a knife, cut excess dough and press down the edges of the torta, sealing well
  • Pierce small holes into the top of the torta, taking care not to pierce the eggs
  • Brush the top of the torta with the beaten egg
  • Bake in a 350°F oven for 30 to 35 minutes
  • Remove from oven, allow to cool and serve sliced