How to make Vatican’s cheese quiche

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

 

How to make Vatican's cheese quiche - Cheese Torte Italiana - All that's Jas

Ingredients:
Serves 4-6
 

Pie Crust
1 cup all-purpose flour
2 teaspoons dried Italian herbs
½ teaspoon sea salt
6 tablespoons cold butter, diced
6 tablespoons cold water

Filling
1 ¼ cups whole milk
3 eggs
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

 

Directions:

Preheat the oven to 425 degrees Fahrenheit.

Pie Crust
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.

How to make Vatican's cheese quiche - Cheese Torte Italiana - All that's Jas

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.

 

Filling
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.

How to make Vatican's cheese quiche - Cheese Torte Italiana - All that's Jas

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.

How to make Vatican's cheese quiche - Cheese Torte Italiana - All that's Jas

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.

How to make Vatican's cheese quiche - Cheese Torte Italiana - All that's Jas

How to make Vatican's cheese quiche - Cheese Torte Italiana - All that's Jas

David Geisser created his first cookbook at the age of 18. he had a leading role in the creation of The Vatican Cookbook

How to make Vatican's cheese quiche - Cheese Torte Italiana - All that's Jas

Cheese Torte Italiana recipe

How to make Vatican's cheese quiche - Cheese Torte Italiana - All that's Jas

with husband in Vatican

How to make Vatican’s cheese quiche

How to make Vatican’s cheese quiche

Cheese Torte Italiana, famous cheese quiche from Vatican, is made with Gorgonzola, Fontina, and sun-dried tomatoes that will make you sing alleluia.

Ingredients

  • Pie Crust
  • 1 cup all-purpose flour
  • 2 teaspoons dried Italian herbs
  • ½ teaspoon sea salt
  • 6 tablespoons cold butter, diced
  • 6 tablespoons cold water
  • .
  • Filling
  • 1 ¼ cups whole milk
  • 3 eggs
  • 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

Directions

Preheat the oven to 425 degrees Fahrenheit.

Pie Crust

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.

Filling

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 9-inch round quiche or pie plate. 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.

http://all-thats-jas.com/2017/01/how-to-make-vaticans-cheese-quiche.html

 

 
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.
 

 

Don’t forget to submit your recipe by end of January, the 29th. All submitted recipes and the winner will be featured on the 30th. I have a little surprise for the next host site!

If you make this yummy cheese quiche, snap a picture and tag it #allthatsjas on Instagram or Twitter, I’d love to see it!

This recipe is featured on Daily Dish Magazine and Too Much Time On My Hands.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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26 thoughts on “How to make Vatican’s cheese quiche

  1. Pingback: The only scalloped potatoes recipe you'll ever need! - All that's Jas

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  3. Ann

    Nothing beats a good cheesy quiche. With the word Vatican in it, it’s like eating a baptise quiche. All food related sins forgiven. 🙂 hehe

    Reply
  4. Miz Helen

    What a beautiful presentation for your delicious Vaticans Cheese Quiche. Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday. We look forward to seeing you again real soon!
    Miz Helen
    Miz Helen recently posted…Planning Our GardenMy Profile

    Reply
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  6. Leanna

    One of my favorite trip souvenirs is a cookbook from the area I travelled to. When you return you can relive the memories. Rome is on my bucket list. Your recipe makes me daydream of a italian getaway.

    I have never made a cheese with Gorgonzola before, but I am going to try it.

    Thank you for sharing your reccipe at the #HomeMattersParty.

    Reply
    • Jas Post author

      Thank you, Helen! of course I’m bringing it to the parties, just hope people won’t get sick seeing it everywhere, lol.

      Reply
  7. Richella Parham

    Beautiful! Thank you for sharing the recipe. I love quiche!

    One summer our oldest son got an internship in the office of the U.S. Ambassador to the Holy See. Can you imagine? It was a wonderful experience for him. And we got to go visit him! I agree with you: The Vatican is a wonderful place to visit, many times!

    Reply
    • Jas Post author

      Oh, wow! What an experience that must have been! I’m in awe! It truly is a wonderful place! Thanks for stopping in, Richella! Have a glorious day 🙂

      Reply
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