Torta Rustica Spinach Tomato Cheese Quiche Food

SPINACH, PARMESAN AND TOMATO QUICHE

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.
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SPINACH, TOMATO AND FETA QUICHE

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.

TORTA RUSTICA

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.

TORTA RUSTICA

Steps:

• To make the dough:Place all of the dough ingredients into the bowl of a stand mixer with the dough hook attachment. Set on low speed until the wet ingredients incorporate into the dry. Check the dough's consistency about 7 minutes, adding additional water or flour to form a smooth ball of dough.Remove the dough and cut off about one-third. In separate olive oil coated bowls let both pieces rest, covered with plastic wrap. Make the filling while the dough rests.To make Filling I:In a medium-sized mixing bowl, combine the ricotta and Parmesan cheeses, egg, basil, and oregano. Stir to combine.To assemble: Preheat the oven to 375°F. Lightly grease a 9" springform pan or a deep (at least 2") 9" round cake pan.On a lightly floured surface, roll the larger portion of dough into a 15" circle.Carefully place the dough into the prepared pan; press it against the bottom and sides.Trim the overhanging dough to within 1" of the pan rim.Add 1 cup of the mozzarella over the bottom of the crust, then arrange half the prosciutto slices in an even layer.Spread with all of the ricotta cheese mixture, and then sprinkle with all of the spinach.Cover with the remaining prosciutto slices; press down gently to pack the layers.Add the red peppers in a single layer, and top with the remaining mozzarella. Press down again.Roll the remaining dough into a 9" circle.Using water moisten the edges of the bottom crust and place the top crust over the filling, pressing to seal the top and bottom crusts.Brush the top crust with beaten egg and cut several small vents for steam to escape.Bake the torta for 1 hour, or until the crust is a deep golden brown and pulls away from the sides of the pan.Cool it in the pan on a baking rack for at least 45 minutes. Remove the pan sides carefully then cool it completely.Serve the Torta Rustica at room temperature.The Torta Rustica can be stored in the refrigerator for up to 5 days.

CRUSTLESS SPINACH, MUSHROOM, AND TOMATO QUICHE (KETO)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
• Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
• Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
• Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle the remaining Gouda cheese on top.
• Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

SPINACH TORTA RUSTICA

Steps:

• To prepare the torta dough, sprinkle yeast over warm water in the bowl of a stand mixer fitted with the paddle attachment.
• Add honey and let stand for 5 minutes. Mix in salt and 1/2 cup flour. Beat for about 3 minutes on medium speed.
• Beat in the eggs, one at a time, until smooth. Gradually beat in the remaining 1 1/2 cups flour to make a soft dough. Beat in butter, one tablespoon at a time.
• Place dough in a greased bowl and let rise in a warm place till doubled in size, about 1 hour.
• Make filling while the dough rises. To make the filling, saute onion in olive oil till soft and lightly browned. Stir in garlic and cook for less than a minute. Mix in spinach and remove from heat.
• In a medium bowl, beat the egg yolk. Mix in ricotta, 1/2 cup Parmesan, salt, pepper, and nutmeg. Add spinach mixture.
• Punch down risen dough. Divide into two pieces, one slightly larger than the other. On a floured surface, roll larger piece into an 8-inch circle. Fit into the bottom of an 8-inch springform pan.
• Spread evenly with filling. Roll the rest of the dough into a 9-inch square.
• Cut the square into 9 or 10 strips. Weave strips over the top of the filling to make a lattice pattern. Tuck the ends of the dough down around the filling.
• Preheat oven to 375º. Let torta rise for 15-20 minutes till dough puffs up slightly. Brush top of the dough with an egg beaten with water. Sprinkle with the remaining Parmesan cheese.
• Bake for 40-45 minutes, till browned. Cool for 5 minutes, then remove rim. Serve warm or at room temperature.

TORTA RUSTICA

Steps:

• Beat 1 egg and the water in a small bowl with a fork.
• Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the spinach and garlic and cook for 5 minutes or until the garlic is tender and the liquid is evaporated, stirring constantly. Remove the skillet from the heat. Let the spinach mixture cool to room temperature.
• Beat the remaining eggs in a large bowl with a fork or whisk. Heat the remaining oil in a 10-inch skillet over medium heat. Add the eggs and cook for 1 minute or until set, lifting the edges of the omelet with a spatula to let the uncooked egg run underneath during cooking. Do not stir. Remove the skillet from the heat. Let the omelet cool to room temperature.
• Heat the oven to 375°F. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Press the pastry into the bottom and up the sides of a 9-inch springform pan, leaving the excess pastry draped over the sides of the pan. Brush the pastry sheet with the egg mixture.
• Layer half the mozzarella cheese, half the turkey and half the peppers in the pan. Spread with half the spinach mixture and top with the omelet, trimming to fit, if needed. Layer the remaining spinach mixture, peppers and turkey in the pan. Top with the remaining mozzarella and the Parmesan cheese.
• Unfold the remaining pastry sheet on a lightly floured surface. Roll the remaining pastry sheet into a 10-inch square. Place the pastry sheet over the filling. Trim off any excess pastry and discard or save for another use. Fold the edge of the top pastry over the bottom pastry and press to seal. Brush the pastry with the egg mixture.
• Place the springform pan on a shallow-sided baking pan or wrap the bottom of the pan with a double layer of foil.
• Bake for 45 minutes or until the pastry is golden brown. Let the torta cool in the pan on a wire rack for 30 minutes.
• Tip: You can roll out the excess pastry and cut it into decorative shapes using a knife or a cookie cutter. Place the shapes onto the torta and brush with the egg mixture before baking.
• Make Ahead Tip: Prepare the torta as directed above. Cover and refrigerate for up to 24 hours. Let the torta stand at room temperature for 30 minutes before serving.
• Serving Suggestion: Serve with an arugula salad tossed with toasted pine nuts and honey mustard vinaigrette. For dessert serve watermelon and honeydew slices.

TORTA RUSTICA

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.

PARMESAN SPINACH CAKES

Steps:

• Preheat oven to 400 degrees F.
• Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
• Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
• Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

TORTA RUSTICA (SPINACH , TOMATO & CHEESE QUICHE)

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.

CRUSTLESS SPINACH AND CHEESE QUICHE

Steps:

• Heat oven to 325ºF.
• Reserve 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Add oil and mushrooms to same skillet; cook and stir 2 min. on medium heat or until mushrooms are tender. Remove from heat. Cut bacon into bite-size pieces. Add to skillet with remaining onions and tomatoes; mix well.
• Whisk eggs, sour cream, spinach and pepper sauce until blended; pour into 13x9-inch baking dish sprayed with cooking spray. Top with vegetable mixture and cheese.
• Bake 30 min. or until center is set; top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

TOMATO AND SPINACH CRUSTLESS QUICHE

Steps:

• Whisk together the eggs, milk, Parmesan, mustard, and pepper in a medium bowl. Pour into the pie plate. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Remove to a rack to cool for 10 minutes.

CRUSTLESS SPINACH, TOMATO AND FETA QUICHE

Steps:

• Preheat oven to 350 degrees F. Grease a quiche pan, pie dish, or other baking dish with olive oil (1 teaspoon) or butter.
• In a medium bowl, mix together the 4 eggs, milk (2 cups), flour (3/4 cup), and baking powder (1 teaspoon). Season with salt and pepper.
• Add the onions, feta, and spinach to the bowl and stir to combine.
• Pour mixture into prepared quiche pan.
• Top the quiche carefully with tomatoes.
• Place in preheated oven and bake for 60 minutes, or until quiche is set.
• Allow to cool for at least 10 minutes before slicing.
• Serve warm, at room temperature, or cold from the fridge.

SPINACH TOMATO QUICHE

Steps:

• First, make the crust. Mix the flour and salt in a medium bow. Set aside. In a separate bowl, beat the oil and water with a whisk or fork to thicken. Pour into flour and mix with fork. Press dough into a 9-10 inch pie dish. Make sure you thin out the dough so you end up with a crispy, flaky crust instead of a thick doughy one!
• Preheat oven to 350°F and make the quiche filling.
• Crumble the feta cheese onto the bottom of the crust. Next, pour the olive oil into a saucepan and, when it is heated, toss in the spinach and cook until wilted. (Fight urge to hum Pop-eye theme song) Once wilted, spread the spinach over the cheese.
• Beat the eggs and garlic with your heavy cream or milk. Season with salt and pepper. Pour over top of the feta cheese and spinach. Top with diced tomatoes or artfully arrange slices on top of the quiche - your call! Top with another crank of freshly ground pepper if desired. You can even add a little extra feta on top if you'd like.
• Fill crust with quiche mixture and bake at 350°F for approx 35-45 minutes until fully baked and set. Enjoy! Leftover slices can be reheated and enjoyed for up to 4 days.