Not Actually Torta Rustica

[akirlu]

One of the things I had wanted to post here, as an aide memoire to myself, is this recently unvented recipe for torta-rustica-esqe quiche, a sort of riff on the wonderful torta rustica at Tweets Cafe in Edison, WA.

1 pie crust (made or bought -- I bought mine)
1 package sliced prosciutto
1 package hard salami
1 wedge Beecher's Flagship cheese
1 wedge Red Apple smoked gruyere cheese
1 wedge Dubliner cheese
Herbed feta cheese
fresh-cracked pepper
6-8 cloves garlic smashed
4 eggs
Half-and-half
Several sprigs fresh thyme

Pre-heat oven to 400°

Grate about half each of the three grateable cheeses. In the prepared, unbaked pie crust, layer the meats and cheeses and garlic thus:

Layer 1: sliced salami to cover
Layer 2: grated cheeses, crumbled feta, and garlic cloves generously distributed
Layer 3: prosciutto to cover
Layer 4: grated cheeses, crumbled feta, and garlic cloves generously distributed
Layer 5: mixture of salami and prosciutto to cover
Layer 6: grated cheeses, crumbled feta, and garlic cloves generously distributed

In a mixing bowl, whisk together 4 eggs until uniformly mixed, grind in black pepper to taste, add the leaves from the thyme, and then mix in a sufficiency of half-and-half to fill your pie shell. Fill your pie shell to just over the level of the top cheese layer.

Shove that puppy in the oven for 15-20 minutes. Lower oven temperature to 325° and continue baking for an additional 30 minutes or until crust golden brown and a knife inserted in the center pulls out clean.

Let cool 30 minutes. Nom that nommy thing.