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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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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
Calories |
3157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.2 g | 278% | |
| Saturated Fat | 122.5 g | 612% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1142 mg | 381% | |
| Sodium | 5577 mg | 242% | |
| Total Carbohydrate | 181.8 g | 66% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 6.0 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2320 mg | 178% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2071 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
