Best Torta Rustica Spinach Tomato Cheese Quiche Recipes

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TORTA RUSTICA



Torta Rustica image

Provided by Food Network

Categories     main-dish

Time 51m

Yield 4 servings

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1 ounce fresh yeast, dissolved in 3/4 cup tepid water
3 tablespoons olive oil
Pinch salt
3/4 pounds fresh tomatoes, skinned and diced
1 pound sliced mozzarella
1/4 pound smoked ham
1/2 cup freshly grated pecorino
1 teaspoon fresh oregano, minced
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Mound flour on a table and make a well in the center. Pour the dissolved yeast, oil, and salt into the center of the well. Gently mix in flour with a fork. Dough should be smooth and pliable. Add warm water if dough is too dry. Roll the dough into a ball and put in an oiled bowl. Cover with a cloth and put in a warm place for 1 hour.
  • Divide the dough into 2 pieces and roll out 1 of the dough balls into a round shape, about 12 inches in diameter and 1/4-inch thick. Lay in a greased 12-inch tart pan with a removable bottom.
  • Spread the tomatoes, mozzarella, ham, and pecorino on the dough. Sprinkle with oregano, salt and pepper. Roll out the other ball and lay it on top, folding the top and bottom layers of dough together around the edges. Cut 3 small holes in top of the pie for steam to escape. Bake in the oven until the crust is brown and the cheese is melted, about 20 minutes.

TORTA RUSTICA (SPINACH , TOMATO & CHEESE QUICHE)



Torta Rustica (Spinach , Tomato & Cheese Quiche) image

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.

Provided by Finicky

Categories     Savory Pies

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 600.3, Fat 38.5, SaturatedFat 14.7, Cholesterol 188.5, Sodium 799.4, Carbohydrate 41, Fiber 4.7, Sugar 3, Protein 23.5

SPINACH, PARMESAN AND TOMATO QUICHE



Spinach, Parmesan and Tomato Quiche image

Speed up the preparation of this savory quiche with a frozen pie shell and frozen chopped spinach.

Provided by Food Network Kitchen

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 9

One 9-inch frozen pie shell
1/4 cup thinly sliced fresh chives
3/4 cup finely grated Parmesan
1/2 cup roughly chopped thawed frozen spinach (squeezed dry)
1/2 cup halved cherry tomatoes
1 1/4 cups heavy cream
1 teaspoon finely chopped fresh rosemary
3 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
  • Adjust the oven temperature to 350 degrees.
  • For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
  • For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
  • Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

TORTA RUSTICA WITH RICOTTA AND SPINACH



Torta Rustica With Ricotta and Spinach image

Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that's traditionally baked for Easter in Southern Italy. This version includes greens (either spinach or chard) for color and freshness. The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you're looking for a similar savory bite. The crust, adapted from Nancy Harmon Jenkins's 2007 cookbook, "Cucina del Sole," is sturdy and slightly sweet, which makes a nice contrast to the salty filling. (For more on producing a lattice-style crust, see our How to Make Pie Crust guide.)

Provided by Melissa Clark

Categories     pies and tarts, main course

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 22

2 1/2 cups/310 grams all-purpose flour, plus more as needed
2 tablespoons granulated sugar
1/4 teaspoon fine sea or table salt
3/4 cup/170 grams cold unsalted butter, cut into pieces
1 large egg
1 large egg white (save the yolk for the egg wash)
Zest from 1 lemon
3 to 4 tablespoons iced dry white wine or ice water spiked with 1/2 teaspoon cider or white wine vinegar
3 cups/24 ounces whole-milk ricotta
1 tablespoon extra-virgin olive oil
About 5 cups/5 ounces baby spinach or chard, coarsely chopped
2 garlic cloves, finely grated or minced
1/2 teaspoon fine sea or table salt, plus more as needed
2 large eggs
2 cups/8 ounces shredded fresh mozzarella
1 cup/4 ounces grated Pecorino Romano or Parmesan (pecorino is stronger, Parmesan is milder, or use a combination)
1/2 cup/4 ounces ham, diced (optional)
1/2 cup chopped parsley
1 1/2 teaspoons freshly ground black pepper
1/8 teaspoon red-pepper flakes, plus more as needed
1/8 teaspoon freshly grated nutmeg
Egg wash (1 egg yolk beaten with 1 teaspoon water)

Steps:

  • Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
  • Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
  • Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
  • When ready to bake, heat oven to 375 degrees.
  • Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
  • In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
  • In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
  • On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
  • Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.

SAUSAGE WITH SPINACH AND CHEESE TORTA



Sausage with Spinach and Cheese Torta image

Sausage, Spinach & Cheese Torta is a 2013 Bisquick Family Favorites Recipe Contest award-winning recipe developed by Steve Beeson, 3rd Place, Wisconsin State Fair (Milwaukee, WI).

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 11

1 can (15 to 16 oz) cannellini beans, drained, rinsed
1 1/3 cups Original Bisquick™ mix
1/3 cup Italian dressing
1/2 lb bulk Italian sausage
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 can (14.5 oz) diced tomatoes, drained
1 tablespoon dried oregano leaves
1 1/4 cups shredded mozzarella cheese (5 oz)
6 eggs
1 cup milk
1/2 cup whipping cream

Steps:

  • Heat oven to 375°F. Grease or spray 9-inch springform pan. In medium bowl, mash beans with potato masher until almost smooth. Stir in Bisquick mix and dressing. Spread mixture in bottom and up sides of springform pan.
  • Bake 10 to 12 minutes or until set. Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 7 to 9 minutes or until no longer pink; drain. Remove from heat, and stir in spinach, tomatoes, oregano and 1 cup of the cheese; mix well. Spoon mixture over prebaked crust.
  • In medium bowl, beat eggs, milk and cream with whisk until light. Pour over sausage mixture.
  • Bake 30 minutes. Sprinkle with remaining 1/4 cup cheese. Bake 20 to 25 minutes longer or until golden brown, center is firm, and knife inserted in center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan. Cut into 6 wedges.

Nutrition Facts : Calories 540, Carbohydrate 47 g, Cholesterol 230 mg, Fat 3, Fiber 7 g, Protein 27 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 9 g, TransFat 1 g

SPINACH, TOMATO AND FETA QUICHE



Spinach, Tomato and Feta Quiche image

This is an impressive looking quiche that's easy to personalise to your own tastes. You may like to try red peppers instead of the tomato, add a few mushrooms, maybe some asparagus...you get the idea! I served this with a nice salad, a vegetable side dish and a cheese plate for a nice summer meal.

Provided by Sackville

Categories     Cheese

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 10

1 package frozen shortcrust pastry dough
1 tablespoon olive oil
2 cups packed fresh spinach leaves, trimmed and washed thoroughly
4 large eggs
2/3 cup creme fraiche (you can also use heavy cream or milk)
1/3 cup crumbled feta cheese
6 cherry tomatoes, halved
2 cloves garlic, minced
2 tablespoons fresh chives, chopped
fresh ground black pepper

Steps:

  • Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
  • When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
  • The crust should come 1 to 1 1/2 inches up the side of the pan.
  • Crumble the feta cheese onto the bottom of the crust.
  • Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
  • Spread the spinach over the feta cheese.
  • Beat the eggs, garlic and creme fraiche together.
  • Pour over top of the feta cheese and spinach.
  • Place cherry tomatoes on top of the quiche.
  • Sprinkle chives and ground pepper on top.
  • Bake at 350 F or 180 C for 45 minutes.

Nutrition Facts : Calories 282.6, Fat 25.7, SaturatedFat 13.1, Cholesterol 251.7, Sodium 239, Carbohydrate 4.1, Fiber 0.7, Sugar 1.5, Protein 9.7

TORTA RUSTICA



Torta Rustica image

This savory pie is served at room temperature. Two teaspoons dried basil may be substituted for fresh basil. Use ham or prosciutto ham.

Provided by Ann

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 18

2 ¼ cups all-purpose flour
¾ cup cornmeal
½ teaspoon salt
¾ cup butter, diced
2 eggs
4 tablespoons cold water
1 ½ cups ricotta cheese
4 ounces feta cheese
1 cup grated Parmesan cheese
1 egg
¼ cup chopped parsley
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 cups shredded mozzarella cheese
½ pound ham slices
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ (16 ounce) jar roasted red peppers, drained and patted dry
1 egg

Steps:

  • Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.
  • In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
  • Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.
  • Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
  • Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.
  • Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.

Nutrition Facts : Calories 588.9 calories, Carbohydrate 41.7 g, Cholesterol 198.5 mg, Fat 35.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 20.2 g, Sodium 1293.8 mg, Sugar 2.4 g

TANTALIZING TORTA RUSTICA



Tantalizing Torta Rustica image

This is a delicious pie best eaten cooled to room temperature, perhaps on a nice picnic with some salad or boiled potatoes. For a more buttery crust substitute 4.5oz of shortening with butter.

Provided by Pie Queen

Categories     Lunch/Snacks

Time 1h40m

Yield 8-12 serving(s)

Number Of Ingredients 18

18 ounces all-purpose flour
9 ounces shortening
ice water or milk
1/8 teaspoon salt
1 egg white
4 ounces feta cheese
1 1/2 ounces ricotta cheese
2 ounces sun-dried tomatoes packed in oil
1 egg
4 ounces grated asiago cheese
2 ounces pine nuts
10 ounces frozen chopped spinach (thawed and drained of liquid)
1 shallot (thinly sliced)
1/2-3/4 teaspoon cayenne chili pepper flakes
1 teaspoon mixed Italian herbs
10 ounces grated mozzarella cheese
3 -4 ounces artichokes (jarred)
2 -3 roasted red peppers (jarred or homemade)

Steps:

  • Rub the shortening into flour until the mixture resembles fine breadcrumbs. Keep the ingredients as cold as possible and rub using fingertips only.
  • Add enough ice water to form a dough that comes cleanly away from the bowl.
  • Wrap in plastic and allow to rest in the fridge for at least 30 minutes while you prepare the filling.
  • Heat the pizza stone and oven to 375°F Using the pizza stone prevents the pastry from becoming soggy.
  • Sun-dried tomato layer - Combine the feta, ricotta and sun-dried tomatoes and blend in a food processor.
  • Add the egg and continue to blend until a paste is formed.
  • Mix in grated asiago cheese and pine nuts and place in covered bowl and set aside in fridge.
  • Spinach layer - thaw and drain spinach. Dry the spinach with kitchen towels, it is important this is not too moist or the pastry will become soggy.
  • Combine spinach, thinly sliced shallots, cayenne pepper flakes and Italian herbs.
  • Roll out the 2/3 pastry to approximately a 10" circle. Lightly dust the cake tin with corn flour.
  • Line the cake tin (7" diameter, 3" deep springform pan) with the rolled pastry. Brush the pastry with egg white and allow to air dry. This will also help to prevent the crust from becoming soggy.
  • Layer half mozzarella in to the bottom, follow with half the sun dried tomato mixture, next spinach layer, then roasted red peppers. Place all of the artichokes in the next middle layer and repeat with the other half. Make sure the peppers and artichoke are dried with kitchen towel to prevent crust sogginess.
  • You can layer the torta whatever way you like - be creative!
  • Roll out the remaining pastry and cut into 1" strips. Place over the torta to create a lattice and seal with the bottom crust.
  • Brush the top of the pastry with milk.
  • Bake at 375F for 50-60 minutes until golden.
  • Allow to cool before removing from the pan. You can invert the pan into a plate and repeat to turn the correct way around. Best served at room temperature.

Nutrition Facts : Calories 763.7, Fat 51.1, SaturatedFat 16.2, Cholesterol 70.6, Sodium 503.4, Carbohydrate 56.4, Fiber 4.1, Sugar 1.8, Protein 21.6

SPINACH TOMATO QUICHE (CRUSTLESS)



Spinach Tomato Quiche (Crustless) image

Easy quiche for anytime. I especially like it for dinner with nothing more than fresh fruit on the side. I often make it with only egg whites and fat-free cottage cheese to lighten it up.

Provided by alijen

Categories     Savory Pies

Time 44m

Yield 6 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed
1 large tomatoes, sliced
1 1/2 cups cottage cheese
1 cup grated sharp cheddar cheese
3 large eggs
1 tablespoon canola oil
1 teaspoon garlic salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 350.
  • Lightly grease or spray with Pam a 9-inch pie plate.
  • Press all the water out of the thawed spinach.
  • Combine cottage cheese, cheddar cheese, spinach, eggs, oil, salt and pepper.
  • Pour half of the mixture into the lightly greased pie plate.
  • Arrange tomato slices over spinach.
  • Cover with the remaining spinach mixture.
  • Bake 40 minutes, or until a knife inserted in the center comes out clean.

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