Torta Rustica (Spinach , Tomato & Cheese Quiche)
- Ready In:
- 1hr 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 (15 ounce) package deep-dish refrigerated all-ready pie crusts
- 4 eggs
- 1 (16 ounce) container ricotta cheese
- 4 ounces asiago cheese
- 1⁄2 cup grated parmesan cheese
- 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1⁄4 cup seasoned bread crumbs
- 1⁄2 cup sun-dried tomato, coarsely chopped
- 1 teaspoon dried basil, crumbled
directions
- 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.
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Reviews
-
This was just as delicious as I'd hoped it would be! Being me, I made some modifications along the way. Having no Asiago, I substituted fresh shredded Parmesan, then used finely shredded Swiss in place of the called- for grated Parmesan. I also sauteed half a large Vidalia onion and a large clove of garlic in a bit of olive oil and added the cooled mixture to cheeses, along with spinach, etc. Plus a little freshly grated nutmeg. Based on the suggestions of another reviewer, I also stirred 1/2 cup half and half to quiche filling, and omitted the top crust. The sun-dried tomatoes were a wonderful addition to the list of ingredients...adding sweet and intense tomato flavor. Perfection! P.S. Consider yourself blessed if you have leftovers... delish!
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I very much liked the flavor and texture of this dish. I used frozen pie crusts and fresh spinach but otherwise followed the recipe. As per usual kids would not try but wife and I ate it all! When I make next time I'll leave off the top crust and add maybe add 4 ounces of milk or cream. Either I over cooked it or the top pre-made crust dried it out. Nevertheless, it tasted great and I like the asiago cheese, which I'd never used before. Thanks for the tasty recipe chef!
RECIPE SUBMITTED BY
<p>I'm trying to develop healthier eating habits, and diet the right way (lower calories and exercise). </p>
<p>I'm newly vegetarian!</p>