Cime di Rapa Quiche

First basic recipe cos we will indeed cheat a bit for the moment meaning you can buy the ready pastry for the quiche base!


Pastry base (I guess you can find it in any country and any supermarket fridge area, just choose a crispy one if you like it crispy, a whole grain one if you like it dark and so on…)

Cime di rapa (turnip greens) q.b (q.b = Italian Quanto Basta meaning as much as you want!!! or as much as you need!) but if you really have no idea use 400gr

Double cream 250ml

Eggs 2 or 3 depending if you like it more eggy…

Salt, Pepper and grated Parmesan cheese q.b.

Cook the cime di rapa in boiling water for a bit to soften them. If you want a more tasty result (but also a bit more heavy one) cut them and put them in frying pan with a bit of olive oil!

Mix the eggs, double cream, parmesan, salt, pepper in a bowl and add the veggies after cooking them.

Prepare your baking tin using baking paper and the ready pastry – when you have it all well prepared to welcome the mix, you then place it on the pastry and fold the exceeding parts on the side to create a crunchy crust!

Cook for 20 mins – more or less – at 180°

Don’t go crazy, it’s easy!


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