Torta Rustica (Spinach , Tomato & Cheese Quiche)

Recipe by Finicky
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • In a large bowl, combine remaining eggs, ricotta, Asiago, and Parmesan cheese and basix; mix until well blended.
  • Stir in spinach, bread crumbs and tomatoes.
  • Scrape mixture into prepared piecrust; smooth top to make and even layer.
  • Place second piecrust over filling.
  • Brush remaining egg over the top.
  • Flute edge and seal.
  • Bake pie 15 minutes. Reduce oven temperature to 375; bake 20 minutes longer, or until golden brown.
  • Cool on a wire rack at least 30 minutes before serving.
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