How to make Vatican’s cheese quiche
Cheese Torte Italiana, famous cheese quiche from the Vatican, is made with Gorgonzola, Fontina, and sun-dried tomatoes that will make you sing alleluia.
- 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
- 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
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.
Preheat the oven to 425 degrees Fahrenheit.
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 the lowest rack. Bake about 10 minutes, then reduce temperature to 300 degrees Fahrenheit and continue baking for an additional 15 minutes.