Who knows the difference between Quiche and Torta salata?
In the Italian cuisine we love and cook both quite often. If the first recipe comes from the French cuisine, the second one is Italian. Both have the same origin: indeed they born in the cuisine of reuse and are perfect to make something delicious with leftovers.
The difference between the two, regards especially the dough. Torta salata is made with savory puff pastry, quiche –like tarte tatin- with shortcrust instead.
Again, the quiche’s filling is made always with eggs, otherwise it will be a tarte tatin.
Italian Torta salata’s recipes sometimes have eggs. More frequently are with some cheese and vegetables and sometimes with the addition of meat like pancetta or bacon crumbs.
My Spring Quiche
I cook seasonal quiches and torte salate. I love these versatile recipes because can be served at any meal time: breakfast, brunch, lunch or dinner.
This recipe is perfect for brunch, light lunch, garden dinner, spring and summer picnic.
A good homemade shortcrust makes this quiche even better. I made it using spelt flour and I loved it but you can use whatever flour you want.
Shortcrust is a delicious crunchy shell you can make in advance and also freezing, ready to use.
I have chosen a filling with an Italian accent using fresh grated parmigiano reggiano and dried oregano (you can substitute this last one with fresh oregano or fresh/dried thyme).
Monica
Cook with me
Happy to share another delicious quiche recipe with tomato and oregano.
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Zucchini and Oregano Quiche
serves 6
mold round, 23cm diameter
Ingredients
Shortcrust recipe
Spelt flour, 150 g
Whole Spelt Flour, 50 g
Cold butter, 80 g
Water, 50 g
Fine Sea Salt, 1 teaspoon
Quiche Filling
2 eggs
whole milk, 100 g
heavy cream, 100 g
fresh grated parmigiano reggiano, 60 g
fine sea salt and nutmeg to taste
dreid oregano, 1 tbsp
2 green zucchini
½ lemon juice
olive oil, 2 tbsp
Directions
By hand, combine flour and salt. Add the very cold diced butter and knead using fingertips until the flour mixture resembles coarse crumbs. Add in the ice water and knead until the dough is solid and smooth. Form into a ball. Cover in plastic film and refrigerate for 30 minutes.
Meanwhile, make the filling.
Before beginning to slice your zucchini, simply run it under cool water. Brush it gently with your hands to remove any excess dirt. Chop off the stem and blossom ends with a sharp knife (cut about 1,5cm).Then cut tinto very thin slices. Place on a dish and squirt with lemon juice. Set aside.
In a medium mixing bowl, beat eggs with heavy cream, milk, salt, nutmeg, oregano, olive oil and fresh grated parmigiano. Set aside.
Remove the shortcrust from the fridge. Roll out dough (on a sheet of kitchen paper) very thin (about 4mm) and to a diameter large enough to fit the mold.
Pour egg and parmigiano into shortcrust shell and bake in preheated oven (200C degrees) for 10 minutes. Bring the oven’s temperature to 180C degrees and cook yet 5 minutes.
Remove the shortcrust from the oven and spread zucchini slices on the top. Add a pinch of oregano and finish to cook in the oven (about 10 minutes).
Leave at room temperature before to serve.
