I love vegetables, in fact, I adore them … I eat them in huge quantities, and I love every color they could possibly be, even different from the canonical five ones (actually, more or less, all of them fit into those colors)!

So, since I spoke recently about blue-violet and orange vegetables, I have to talk about white and red ones, 'cause in today's recipe green rules the roost!

This quiche, to which I gave a strudel shape (more or less, but don't be fussy), hides (not so much) a stuffing made with Swiss chard (or spinach beets), a vegetable that I love and that I often alternate with spinach, whether I choose to eat them alone or, as in this case, in a quiche. Nevertheless, if you don't like Swiss chard, you can replace them with Popeye's best friends.

SWISS CHARD AND RICOTTA STRUDEL

Ingredients

* 700 g Swiss chard (ok, I admit it, I used a whole kilo of them, but maybe -just maybe- I overdid)

* a knob of unsalted butter

* milk

* salt

* 250 g cow ricotta cheese

* 1 egg

* grated Parmigiano Reggiano

* a sheet of puff pastry, rectangular

Procedure

Wash and cleanse the Swiss chard. Bring to a boil a pot with little salted water and put the Swiss chard in it; scald them for 5 to 10 minutes (this is only a first cooking, so don't overcook), drain and squeeze them.

In a large frying pan put a knob of unsalted butter to melt, then add the Swiss chard, cover with milk and cook until the milk evaporates. Let cool down.

Now your Swiss chard are cooked, but coarse, so I prefer doing the last step in the food processor. Put the Swiss chard (now cold) in your food processor, add ricotta cheese, grated Parmigiano Reggiano (season with salt accordingly) and the egg and blend, until the Swiss chard are chopped (but not pulverized) and all ingredients blend together.

Preheat oven to 390° F (200° C).

Place the puff pastry on a baking pan covered with parchment paper and spread the filling in a strip in the center of the pastry (for an even better result, you should put the filling closer to one of the pastry sides, so that you can create a roll, making the closure between the two edges of the pastry invisible). Fold the short sides over the filling and then fold the long sides, pressing the pastry so that it stays closed while cooking. Then, make some cross cuts on the pastry.

Bake in preheated oven for 15 to 20 minutes (the pastry should be golden brown). Let it cool on a wire rack and then enjoy this green green quiche!

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