AR Cuisine

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

Ingredients

  • shortcrust pastry
  • ricotta
  • eggs
  • zucchini
  • baby spinach
  • white onion
  • Parmesan grated
  • olive oil
  • sea 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

  1. Line tart tin with pastry; blind bake 10 min at 180°C.
  2. Sauté onion and zucchini in oil 5 min; add spinach until wilted.
  3. Mix ricotta, eggs, Parmesan, and salt.
  4. Fold vegetables into ricotta mixture.
  5. Fill pastry case; bake 25 min until set.
  6. Cool 10 min; slice and serve.

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