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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 hr 40 mins

    30 mins

    1 hr 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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    Units: US | Metric


    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.

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    Ratings & Reviews:

    • on December 21, 2009


      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


      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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    • on March 13, 2009


      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!

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    Read All Reviews (4)


    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
    Total Fat 38.5 g
    Saturated Fat 14.6 g
    Cholesterol 188.5 mg
    Sodium 799.4 mg
    Total Carbohydrate 41.0 g
    Dietary Fiber 4.7 g
    Sugars 3.0 g
    Protein 23.5 g

    The following items or measurements are not included:

    asiago cheese

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