I’m a few days late posting this week’s Baking with Julia selection: Nick Malgieri’s Pizza Rustica. The pizza is actually a savory Italian quiche. The filling is a combination of ricotta cheese, eggs and prosciutto baked in a sweet tart crust. Nick is the author of many baking cookbooks and he is a well known instructor. But this recipe was not my favorite. Its a pretty tart but I just didn’t like the combination of sweet and savory.
I much prefer my Spinach Tart from Gourmet 1981. Using cottage cheese seems to make it a little bit healthy.
- 1 prebaked 9″ flan pie crust
- 1/3 cup minced onion
- 2 Tablespoons unsalted butter
- 1/2 cup cooked, well squeezed, chopped spinach
- 1/4 cup milk
- grated nutmeg
- salt and pepper
- 4 eggs beaten
- 1 1/2 cups cottage cheese
- 1/2 cup parmesan cheese, freshly grated
- 3 roma tomatoes, cut in half, lengthwise
Cook onion in butter until softened.
Add spinach and cook 2 minutes, stirring.
Remove skillet from heat, stir in milk and nutmeg, salt and pepper to taste. Cool.
Blend eggs in food processor, add and blend cottage cheese and parmesan.
Pulse in the spinach. Do not over-mix.
Pour into pie crust. Arrange tomato slices in decorative pattern.
Bake at 350* for 35 -40 minutes.
Cool 10 minutes before serving.
I have been making this for years, since it was published.
I use 1/2 package frozen, chopped spinach.SOURCE: Gourmet Entertains 9/81