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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.
Course Appetizer, Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4
Author Jas

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

Instructions

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

  • 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.