Torta salata: an Italian vegetable quiche for using up leftovers
Print
Torta salata (Italian vegetable quiche)
Use what you have! Italians love a torta salata and happily fill it with all kinds of leftovers. A classic is sautéed spinach with plenty of nutmeg.
- Prep Time: 30 minutes
- Chilling: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the pastry
- 300 g (2½ cups) flour
- 70 g (5 tablespoons) butter, cut into pieces
- 2 tablespoons olive oil
- A pinch of salt
- 2 eggs
For the filling (example)
- 200 g (7 oz) sautéed vegetables, such as spinach, zucchini or mushrooms
- 100 g (3½ oz) ricotta
- 100 g (3½ oz) other cheese, such as mozzarella, fontina or a smoked cheese
- 4 eggs
- 120 ml (½ cup) milk
- Salt and pepper
Instructions
- Pile the flour on a work surface and make a well in the center.
- Add a pinch of salt, the oil and the butter.
- Gently rub the butter into the flour with your fingertips until it is fully incorporated.
- Add the eggs and work the mixture into a smooth, even dough.
- Wrap in plastic wrap and chill for at least 30 minutes (2 hours is better).
- Preheat the oven to 160°C (320°F). Roll out the dough and use it to line a tart pan lined with parchment paper.
- Blind bake the pastry for about 15 minutes to dry it out a little.
- Cover the bottom with the sautéed vegetables.
- Dot with pieces of ricotta and the other cheese.
- Beat the eggs with the milk, season with salt and pepper, and pour over the filling.
- Return to the oven at the same temperature and bake for another 30 minutes, until golden on top.
- Let the quiche cool before cutting it.
Comments are closed.