Torta salata di verdure – Italian vegetable quiche
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Torta salata di verdure - Italian vegetable quiche
Use what you have around! Italians love quiches and love using all sorts of leftovers in them. A classic is sautéd spinach with plenty of nutmeg.
Persons
8
Prep Time
30 minutes
Cook Time
30 minutes
Wait Time
30 minutes
Total Time
1 hour
Ingredients
For the shortcrust pastry
- 300 g (10 oz) flour
- 70 g (2.5 oz) butter
- 2 tablespoons olive oil
- Salt
- 2 eggs
For the filling (example)
- 4 eggs
- 100 g (3 oz) Ricotta cheese
- 100 g (3 oz) other cheeses
- 200 g (7 oz) sauteed vegetables
- 1 cup of milk
Instructions
- Place the flour on a flat surface. Make a well in the centre.
- Add a pinch of salt, th oil and the butter, cut into pieces.
- Work in the butter gently but thoroughly with your fingertips, until all the butter is incorporated into the flour.
- Break the eggs into the mixture and continue to work the mixture until you have formed a smooth, homogeneous dough.
- Wrap in cling wrap and leave in the refrigerator for at least 30 minutes (2 hours is better).
- Roll out the dough to fit a tart dish lined with greaseproof paper.
- In an oven preheated to 160°C/320°F, blind bake the pastry to dry it out a little.
- Fill with sautéd vegetables (e.g. spinach or zucchini or mushrooms) to cover the bottom of the dish.
- Dot with pieces of cheese (mozzarella, fontina, smoked cheeses all work well).
- Pour over 4 eggs, well beaten with half a cup of milk and seasoned with salt and pepper.
- Return to the oven, still at 160°C/320°F, and bake for a further 30 minutes, until golden on the top.
- Wait for the quiche to cool until attempting to cut it.
