Torta Rustica Spinach Tomato Cheese Quiche
Indulge in the rustic charm of the Torta Rustica Spinach Tomato Cheese Quiche, a show-stopping dish that marries the earthy flavors of fresh spinach with the burst of sweetness from cherry tomatoes, all layered over a buttery, homemade crust. This Italian-inspired quiche features a rich and creamy filling made with ricotta, Parmesan, and mozzarella cheeses, seasoned to perfection with garlic, oregano, and a hint of black pepper. Blind-baked to ensure a golden, flaky crust and crowned with vibrant tomato halves, this quiche is as visually stunning as it is delicious. Perfect for brunch, a light lunch, or any special occasion, it’s a versatile centerpiece that can be served warm or at room temperature. With its irresistible combination of textures and flavors, this quiche is a celebration of wholesome, classic ingredients in every bite.
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Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, cubed)
- 3 tablespoons ice water
- 1 teaspoon salt (for crust)
- 200 grams fresh spinach (washed and roughly chopped)
- 150 grams cherry tomatoes (halved)
- 125 grams ricotta cheese
- 50 grams grated Parmesan cheese
- 125 grams shredded mozzarella cheese
- 3 large eggs
- 150 milliliters heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 0.5 teaspoon salt (for filling)
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
Directions
Step 1
Prepare the crust: In a large mixing bowl, combine the all-purpose flour and 1 teaspoon of salt. Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour until the mixture resembles coarse crumbs.
Step 2
Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 3
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie or tart pan. Transfer the dough to the pan, pressing it gently along the bottom and edges. Trim any overhanging dough. Poke the bottom with a fork to prevent bubbling.
Step 4
Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for an additional 5 minutes. Set aside to cool slightly.
Step 5
Prepare the filling: Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and set aside to cool slightly.
Step 6
In a large mixing bowl, whisk together the eggs and heavy cream. Stir in the ricotta cheese, Parmesan cheese, mozzarella cheese, salt, black pepper, and oregano until well combined.
Step 7
Assemble the quiche: Spread the cooked spinach evenly over the bottom of the pre-baked crust. Pour the egg mixture over the spinach. Arrange the halved cherry tomatoes on top, cut side up, pressing them slightly into the filling.
Step 8
Bake the quiche in the preheated oven for 40-45 minutes, or until the filling is set and the top is golden brown. If the crust begins to brown too quickly, cover the edges with aluminum foil.
Step 9
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing. Serve warm or at room temperature and enjoy!
Nutrition Facts
| Serving size | (1325.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3157.1 |
| Total Fat 217.2g | 0% |
| Saturated Fat 122.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1141.8mg | 0% |
| Sodium 5576.6mg | 0% |
| Total Carbohydrate 181.8g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 6.0g | |
| Protein 113.6g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 2320.1mg | 0% |
| Iron 18.8mg | 0% |
| Potassium 2070.9mg | 0% |
Source of Calories