Preparation of polenta quiche with chard and cheese
1) For the preparation of pasta: put the flours, the parmesan and a pinch of salt in the glass of the mixer, mix and add the butter cold cut into cubes. When the latter is fully incorporated, join theegg and 2 tablespoons of cold water. Knead the dough until it forms a compact ball. Wrap it in plastic wrap and let it rest in the fridge for 30 minutes.
2) On a lightly floured work surface, roll out the pasta with a rolling pin about 1/2 cm thick and line a tart mold with a diameter of 24-26 cm, with the scalloped edge, covered with baking paper (or, greased and floured). Prick the bottom with a fork, cover with parchment paper and fill with rice or dried vegetables. Bake at 200 degrees for 20-25 minutes. Remove the rice or legumes, paper and put back in the oven to brown for another 10 minutes.
3) Meanwhile, prepare the stuffed. Clean and wash the herbs and the ribs. Cut the herbs into strips, sauté them in a pan with 1 tablespoonoil, a pinch of salt and, when they are dried, drain and squeeze them. Cut the colored ribs into pieces 7-8 cm long, dividing the larger stems in half lengthwise. Sauté them in a pan with 2 tablespoons of oil and a pinch of salt. Wet them with 0.5 dl of water and cook for 5-6 minutes.
4) In a bowl, beat the eggs with the sour cream, that fresh, L'grated asiago, little nutmeg and pepe. Put the herbs in the crust of pasta, pour the mixture of eggs, join the colored ribs and i nigella seeds and bake at 180 degrees for 40-45 minutes.