Torta Rustica (Spinach , Tomato & Cheese Quiche) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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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. Ingredients:
1 (15 ounce) package deep-dish refrigerated all-ready pie crusts |
4 eggs |
1 (16 ounce) container ricotta cheese |
4 ounces asiago cheese |
1/2 cup grated parmesan cheese |
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1/4 cup seasoned bread crumbs |
1/2 cup sun-dried tomato, coarsely chopped |
1 teaspoon dried basil, crumbled |
Directions:
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. 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. In a large bowl, combine remaining eggs, ricotta, Asiago, and Parmesan cheese and basix; mix until well blended.
4. Stir in spinach, bread crumbs and tomatoes.
5. Scrape mixture into prepared piecrust; smooth top to make and even layer.
6. Place second piecrust over filling.
7. Brush remaining egg over the top.
8. Flute edge and seal.
9. Bake pie 15 minutes. Reduce oven temperature to 375; bake 20 minutes longer, or until golden brown.
10. Cool on a wire rack at least 30 minutes before serving.
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