Alben Valtaleggio cheese mini-quiches over Paruk (wild spinach) cream

Ingredients for 8 servings:

• 250 g Alben Valtaleggio cheese
• 3 eggs
• 125 g milk
• 125 g cream
• 50 g smoked ham, cubed

For the cream:

• 200 g béchamel sauce
• 100 g paruk spinach, boiled
• 50 g tomato sauce

Directions:

Put the Alben Valtaleggio cheese in a mixing bowl with the eggs, milk, cream and smoked ham. Blend with a hand mixer. Pour the resulting mixture into buttered aluminum baking moulds and bake at 180 degree for 15 minutes. Heat the béchamel with the chopped paruk and tomato sauce. Serve the mini-quiches on a bed of spinach cream.

Recipe by Emanuela Rossi - Ristorante Hotel Corona // with Alben Valtaleggio cheese