Tarta de Verduras y Ricota (Savoury Vegetable Quiche)
Flaky shortcrust tarta filled with sautéed zucchini, spinach, ricotta, and eggs — vegetarian Argentine lunch staple with 22g protein.
20mPrep
35mCook
4Servings
380Calories
22gProtein
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Ingredients
- 200 gshortcrust pastry
- 150 gricotta
- 3 wholeeggs
- 1 wholezucchini
- 80 gbaby spinach
- 1 wholewhite onion
- 30 gParmesan grated
- 15 mlolive oil
- 2 gsea salt
Ingredients
- 200 g shortcrust pastry
- 150 g ricotta
- 3 whole eggs
- 1 whole zucchini
- 80 g baby spinach
- 1 whole white onion
- 30 g Parmesan grated
- 15 ml olive oil
- 2 g sea salt
Instructions
- Line tart tin with pastry; blind bake 10 min at 180°C.
- Sauté onion and zucchini in oil 5 min; add spinach until wilted.
- Mix ricotta, eggs, Parmesan, and salt.
- Fold vegetables into ricotta mixture.
- Fill pastry case; bake 25 min until set.
- Cool 10 min; slice and serve.