Light, yet filling, this savory Italian quiche is commonly served during the Easter season.

INGREDIENTS:
Per 4 servings

10 oz puff pastry dough
12 oz chard
2 oz onion
1 tablespoon parsley
1 tablespoon marjoram
7 oz ricotta cheese
1 oz Parmigiano Reggiano cheese
4 eggs, plus 1 for brushing the pastry dough
1 clove of garlic
extra virgin olive oil to taste
salt and pepper to taste

Preparation

Precisely wash the chard and cut it daintily. At that point whiten it in bubbling, salted water for two minutes, and deplete promptly.

Peel and slash the onion and garlic.

Add a little oil to a skillet over medium warmth.

Include the onion and, once delicate, include the chard and garlic. Season with salt and pepper and cook for 5 minutes.

Once cooked, expel the chard from the dish and let cool.

In the in the interim, finely slash the parsley and marjoram.

Once the chard is cool, mix in the herbs, ricotta and Parmigiano Reggiano.

At that point start to amass the quiche by tidying a work surface with flour. Take off 4 sheets of baked good mixture until as thin as could reasonably be expected.

Oil a tart shape with additional virgin olive oil and after that place one of the sheets to finish everything. Brush the surface of the batter with olive oil.

At that point cover the principal layer with a moment sheet of mixture. Utilizing a fork or a blade, piece little openings into the batter with the goal that it doesn't rise amid cooking.

At that point include the chard and ricotta blend. Utilize a spoon to make 4 little homes in the ricotta and add an egg to each home.

Cover the quiche with the third sheet of batter and brush it with olive oil, as previously. Cover with the fourth and last layer of batter.

Utilizing a blade, remove the overabundance batter and press down the edges of the quiche, fixing it well.

Utilize a blade to puncture little openings into the highest point of the quiche, yet be mindful so as not to make your entry points straightforwardly over an egg.

Brush the highest point of the quiche with the rest of the egg, (beforehand beaten) and prepare in a 350°F stove for 30 to 35 minutes.

Expel from the stove, let cool and serve cut.