Small zampone quiches with robiola and endive

  • 25 min
  • 4 people
  • Easy
Recipe by

Sara Miletti


  • 200 g robiola cheese
  • 120 g endive
  • 1 egg (white and yolk)
  • 1 egg yolk
  • 2 spoons grated parmesan
  • 150 g cooked zampone
  • 230 g shortcrust pastry
  • 1 clove of garlic
  • extra virgin olive oil
  • salt
  • black pepper


An original recipe for a tasty starter with zampone?

Preheat the oven at 180°. In a pan, stir-fry the peeled garlic clove with a spoon of oil, then add the endive you had washed and cut into pieces, with a pinch of salt. Remove the garlic and keep it aside.
In a bowl, whisk the robiola and add eggs, parmesan, salt and pepper. Add the drained endive and the zampone cut into small pieces to this mixture.
Use a 9-cm diameter pastry ring to obtain 12 shortcrust pastry rings. Butter a muffin mould and put a ring of pastry inside it.
Use the prongs of a fork to pierce the bottom of each quiche and add the egg and robiola filling inside them.
Bake in the hot oven for about 18 minutes, then remove from the oven and serve!

Buon appetito ;-)

This recipe is made with

41711 Zampone Bencotti
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