TORTA RUSTICA (SPINACH , TOMATO & CHEESE QUICHE)
This is an Italian holiday classic, but it's one that I will make all year. The sun-dried tomatoes supply a tangy sensation that complements the milder flavors of the quiche very well.
Provided by Finicky
Categories Savory Pies
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425. You can use the piecrust pan provided, or place one crust in a 9-inh pie pan for better presentation. Leave the other piecrust out to thaw.
- Lightly beat 1 egg; brush half the egg over bottom of crust and set the rest aside to use later on the top of the crust.
- In a large bowl, combine remaining eggs, ricotta, Asiago, and Parmesan cheese and basix; mix until well blended.
- Stir in spinach, bread crumbs and tomatoes.
- Scrape mixture into prepared piecrust; smooth top to make and even layer.
- Place second piecrust over filling.
- Brush remaining egg over the top.
- Flute edge and seal.
- Bake pie 15 minutes. Reduce oven temperature to 375; bake 20 minutes longer, or until golden brown.
- Cool on a wire rack at least 30 minutes before serving.
Nutrition Facts : Calories 600.3, Fat 38.5, SaturatedFat 14.7, Cholesterol 188.5, Sodium 799.4, Carbohydrate 41, Fiber 4.7, Sugar 3, Protein 23.5
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