Torta Salata (Italian Vegetable Quiche)

5 from 2 votes

Torta Salata (Italian Vegetable Quiche)

Try this mouth-watering Torta Salata with flaky crust and irresistible creamy filling packed with vegetables, mushrooms and cheese.

Prep Time45

Cook Time1

Course: Antipasto, Main Course

Cuisine: Italian

Servings:

Calories: 382kcal

Author: Svi

Ingredients

Shortbread Pie Crust

7 ounces all purpose flour , 200 g
3 ounces butter , 85 grams
¼ cup ice water , 60 grams
½ teaspoon salt , 4 grams or ½ slightly heaping tsp

For Mushrooms

10 ounces mushrooms , 300 grams or a little less
1-2 garlic cloves
2 sprigs parsley finely choppes
pinch Salt
Extra virgin olive oil or butter

For Zucchini

12 ounces zucchini , 350 grams - 4 small zucchini or 2 medium size cut in quarters
1 pinch Salt
Extra virgin olive oil

For Cream Custard

½ cup whipping cream or double cream, 100 grams
4 eggs
½ cup Parmesan cheese , grated 50 grams
½ cup Provolone or Emmental cheese , grated, 60 grams
Salt, , pepper to taste

Instructions

Shortbread Pie Crust

Can be made 1-2 days in advance.
On Work-surface: Using a chef’s knife or a dough blender cut cold butter into flour until fine crumb. Make sure to work quickly so that the butter won’t melt. Mix salt with ice water and pour over the dough crumble. Using a cutting motion with a dough scraper mix everything until roughly combined.
Compact it with your hands without kneading just until a dough ball forms. Roll it out to ½ inch thickness and wrap in a plastic wrap. Set in the fridge for 6 hours or overnight.
Using a Food Processor: Add flour and cold butter cut in small cubes to the food processor. Pulse it quickly until fine crumb. Add ice water and salt. Pulse again until roughly combined.
Transfer the dough on work surface and compact it with your hands without kneading just until a dough ball forms. Roll it out to ½ inch thickness and wrap in a plastic wrap. Set in the fridge for 6 hours or overnight.

Prepare the filling

Mushrooms: Use leftover Italian sauteed mushrooms, about 1 ½ cup or make from scratch.
Trim and wash fresh mushrooms from dirt. Cut in cubes or slice. In a large pan add a generous splash of extra virgin olive oil and a garlic clove crushed with a flat knife. *NOTE: If you prefer a stronger garlic taste, chop it finely and add close to the end of cooking.
Add mushrooms and cook on medium high heat until all the water has evaporated. Add chopped parsley and a pinch of salt.
Transfer cooked mushrooms to a clean bowl and let cool.
Zucchini: Wash, trim and cut zucchini into quarters or cubes (if using large zucchini). In the same pan where you cooked mushrooms add a splash of extra virgin olive oil then add zucchini and a pinch of salt.
Cook on medium heat with lid on for 5-8 minutes. Zucchini should still have a light crunch to them but should have released all their liquid.
Transfer zucchini to the bowl with mushrooms.
Let the filling cool.

Cream Custard

In a bowl, large enough to fit all the filling, beat eggs. Add whipping cream and all cheeses. Season with salt and pepper and mix well.
Once zucchini and mushroom filling is at room temperature mix them in into the egg and cheese mix.

Assemble and Bake

Take the pie crust out from the fridge and let sit at room temperature to 10 minutes.
Past that time take 2 pieces of parchment paper 2 inches (5 cm) large than your tart pan in diameter.
Place pie crust dough between the sheets and roll it out to the diameter equal to pan diameter plus its height. For an 8-inch tart pan this would be about a 9.5-inch circle.
Remove the top piece of parchment paper. Place the pan upside down onto the rolled dough and flip it over. Peel off the parchment paper and arrange the dough to fit the pan.
There’s no need to grease or line the pan if using my pie crust. When cooked it will come out from the pan easily.
Pour the filling on the pie crust. Trim any excess pie crust from the sides of the pan leaving a little head space for the filling to expand.
Bake in a preheated to 180 oven (lower bottom!) for 45 minutes.
Check the crust for donnes: cover the pan with parchment paper and a baking sheet, quickly flip over. If the crust it not completely cooked, place your torta salata in the oven under the grill in the upper part of the oven, just like you have it now, upside-down on a baking sheet. Bake for 15-20 more minutes until done. Alternatively you can transfer it to a non-stick pan and cook it on low heat on the stove top.
Let cool slightly and serve. *NOTE: if you’re not planning to serve it immediately, cool it upside down until room temperature then flip back up and keep at room temperature for a few hours or store covered in the fridge for up to 3 days.
Store covered in the fridge for up to 3 days.
Warm up in the open or non-stick pan.

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