Cheese Torte Italiana, a famous cheese quiche from Vatican, is made with Gorgonzola, Fontina, and sun-dried tomatoes that will make you sing alleluia.
How to make Vatican’s cheese quiche
I’ve cooked with blue cheese before. It was sprinkled over roasted butternut squash and melted in purple potato gnocchi sauce, but I couldn’t think of a better recipe for the Recipe Showdown challenge for January than this Cheese Torte Italiana.
Why is that?
Some people are gifted gifters. Such is my husband and his family. They always come up with the most thoughtful gifts. For my birthday I received The Vatican Cookbook from my sisters-in-law. You can’t go wrong with gifting me any cookbook actually, but this one is extra special.
A few years ago we visited Vatican during our European tour with my SIL and her husband, and I’ve been talking about going back ever since. Come to think of it maybe they just want me to shut up about it already, ha!
Well, it’s not working.
First, you can’t put Vatican into a “been there, seen that” category, unless you’ve been there and seen that like a gazillion times. Second, Italy is just a sea away from my home country and I get super homesick in winter. Seeing familiar places while flipping through the book was indeed therapeutic.
How to make Vatican’s Cheese Quiche – Cheese Torte Italiana
If you haven’t been to Vatican yet, put it on your bucket list. Or at least get your hands on their cookbook and learn not only how to make Pope Francis, Pope Benedict XVI, and Pope John Paul II favorite recipes but also the history of Vatican’s Swiss Guards, who put the book together.Cheese Torte Italiana, a famous #cheese #quiche from #Vatican, is made with #Gorgonzola,… Click To Tweet
1 cup all-purpose flour
2 teaspoons dried Italian herbs
½ teaspoon sea salt
6 tablespoons cold butter, diced
6 tablespoons cold water
1 ¼ cups whole milk
1 cup Fontina cheese, grated (can be substituted with Gouda, Gruyere, or Provolone)
2 tablespoons sun-dried tomatoes, thinly sliced
1 tablespoon capers
1/3 cup Gorgonzola
Sea salt and freshly ground black pepper to taste
Preheat the oven to 425 degrees Fahrenheit.
Mix the flour, herbs, and salt in a bowl. Blend the butter with a pastry cutter into the flour, creating a coarse, crumb-like consistency.
Add the water, working quickly to bring the mixture to thick, pliable dough without over-kneading. If the dough is too dry add more water, half a teaspoon at a time.
Roll the dough onto wax paper and cover with another sheet of wax paper. Refrigerate to rest for 20 minutes.
In the meantime, mix the milk, eggs, and grated Fontina cheese. Add the sun-dried tomatoes and capers to the egg and milk mixture. Stir well. Season with salt and pepper to taste.
Place the dough on the bottom of a round 9-inch quiche or pie plate. Poke the dough with a fork. Add the filling, and crumble Gorgonzola on top.
Place in the oven on lowest rack. Bake about 10 minutes, then reduce temperature to 300 degrees Fahrenheit and continue baking for an additional 15 minutes.
I have several pie/quiche pans in different sizes and shapes. For this recipe, I used a simple one with the removable bottom. It makes it so easy to serve the quiche, although if I were to serve it to the guests I’d use a prettier pan.