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    You are in: Home / Italian / Torta Rustica (Spinach , Tomato & Cheese Quiche) Recipe
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    Torta Rustica (Spinach , Tomato & Cheese Quiche)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    30 mins

    1 hrs 10 mins

    Finicky's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      In a large bowl, combine remaining eggs, ricotta, Asiago, and Parmesan cheese and basix; mix until well blended.
    4. 4
      Stir in spinach, bread crumbs and tomatoes.
    5. 5
      Scrape mixture into prepared piecrust; smooth top to make and even layer.
    6. 6
      Place second piecrust over filling.
    7. 7
      Brush remaining egg over the top.
    8. 8
      Flute edge and seal.
    9. 9
      Bake pie 15 minutes. Reduce oven temperature to 375; bake 20 minutes longer, or until golden brown.
    10. 10
      Cool on a wire rack at least 30 minutes before serving.

    Ratings & Reviews:

    • on December 21, 2009

      55

      Wonderful! Made this for Christmas Eve last year. The smell while this is baking is amazing. Will be making it again this year.

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    • on September 15, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Torta Rustica (Spinach , Tomato & Cheese Quiche)

    Serving Size: 1 (248 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 600.3
     
    Calories from Fat 346
    57%
    Total Fat 38.5 g
    59%
    Saturated Fat 14.6 g
    73%
    Cholesterol 188.5 mg
    62%
    Sodium 799.4 mg
    33%
    Total Carbohydrate 41.0 g
    13%
    Dietary Fiber 4.7 g
    18%
    Sugars 3.0 g
    12%
    Protein 23.5 g
    47%

    The following items or measurements are not included:

    asiago cheese

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