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Torta Rustica (Spinach , Tomato & Cheese Quiche)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)67.1923
Energy (kCal)641.7199
Carbohydrates (g)36.898
Total fats (g)23.0234
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    deep dish pie crust 1 package refrigerated - - - -
    egg 4 286.0 1.44 25.12 19.02
    ricotta cheese 1 container - - - -
    asiago cheese 4 ounces 100.8667 0.0 22.44 0.5667
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    spinach 1 package chopped thawed drained squeezed frozen - - - -
    bread crumb 1/4 cup seasoned 106.65 19.4346 3.6045 1.431
    sun tomato 1/2 cup sun-dried chopped 100.8667 0.0 22.44 0.5667
    basil 1 teaspoon crumbled dried 0.2032 0.0234 0.0278 0.0057

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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