Torta Rustica (Spinach , Tomato & Cheese Quiche) – a delicious recipe with eggs, ricotta cheese, asiago cheese, parmesan cheese, bread crumbs, tomato. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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.
366
kcal
Calories
26
g
Fat
5
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (15 ounce) package deep-dish refrigerated all-ready pie crusts, 4 eggs, 1 (16 ounce) container ricotta cheese, 4 ounces asiago cheese, and more.
Yes, Torta Rustica (Spinach , Tomato & Cheese Quiche) falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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