This is an easy dish using two of my favourite ingredients: Parmigiano and cumin seeds. For the base I use some frozen short crus pastry, topped with chopped and cooked spinach and chunks of Parmigiano Reggiano and sprinkled with cumin seeds. Then I mixed eggs, cream and a pinch of salt, pour it over and baked the quiche until golden on top and with a crispy pastry. The Parmigiano and cumin seeds pairing worked really well, definitely something to make again!
Photos and Recipes by Alessandra Zecchini ©
