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Torta Salata alle Verdure

Potato-vegetable quiche pie with a stylish presentation.

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  • 4-6 persons
  • 110 min.
  • vegetarian
  • Main dish
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Recipes from Oil & Vinegar

Nice to know

Quiche is a savory pie that can hold many sorts of vegetables in a festive way. A nice vegetarian dish to combine vegetables and potatoes. The pie can be served both warm and cold and is a real eye catcher at your cocktail hour or as a main dish when you serve it like this: cut the quiche into slices or use multiple small baking trays for mini quiches!

A vegetarian delight!

  • Groceries

    • 700 g potato (tip: replace half with truffle potatoes for extra color) • 1 carrot • 1 zucchini • 150 g red onion • 4 tbsp. Condimento Balsamico Bianco allo Scalogno (white balsamic condiment scallion) • 2 tbsp. Bonsecco Olive Oil • Sea Salt Mix Mediterraneo (sea salt mix) • 1 clove garlic, finely chopped • 250 g ricotta • 4 eggs • 70 g Parmesan cheese

    Additional requirements: • Baking paper • mandolin (vegetable cutter)

  • Getting started

    Cut all the vegetables (with a mandolin) into thin slices. Marinate the slices with a mixture of Condimento Balsamico Bianco allo Scalogno , Bonsecco Olive Oil , garlic and a pinch of Sea Salt Mix Mediterraneo.

    Step 2

    Mix the ricotta with the eggs. Take a baking dish or spring form tin and line it with baking paper. Place the vegetable and potato slices alternately upright in the dish. Work from the outside in then divide the ricotta-egg mixture between the vegetable and potato slices. Sprinkle with Parmesan cheese. Bake for around 50 min. in a preheated oven at 200 °C.

    Tips

    • Serve with Carne al Tartufo.
    • Bake the tart first, then it can rest on the counter while the pork is cooking in the oven. Serve everything warm.
    • Use several smaller spring form tins /dishes for smaller vegetable tartlets.

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