4 thoughts on “Torta Salata (Italian Vegetable Torte)”
Ah! That makes sense! In the US everyone makes quiche in pie pans, but I’ve noticed many of the French use tart pans. I prefer the pie pan for the depth. I like a higher egg to crust ratio. Nice. thanks!
Hey. Honestly, aside from one being Italian and the other French, I don’t think there is much of a difference. In the end, both are crusts filled with garnishes bound and baked in an egg custard. But if you want to get specific…According to Oxford Paravia Italian Dictionary, a Torta Salata is defined as a pie or flan. From what I have read on the subject, quiche is traditionally more of a shallow tart, and would be referred to in Italian as Torta Crostata. Quiche custard appears also to have a high percentage of cream and milk (naturally).
I came across your site when looking up the fraisage technique, and just wanted to say that I love the way this looks sliced. Looks like a great recipe!
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Ah! That makes sense! In the US everyone makes quiche in pie pans, but I’ve noticed many of the French use tart pans. I prefer the pie pan for the depth. I like a higher egg to crust ratio. Nice. thanks!
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Hey. Honestly, aside from one being Italian and the other French, I don’t think there is much of a difference. In the end, both are crusts filled with garnishes bound and baked in an egg custard. But if you want to get specific…According to Oxford Paravia Italian Dictionary, a Torta Salata is defined as a pie or flan. From what I have read on the subject, quiche is traditionally more of a shallow tart, and would be referred to in Italian as Torta Crostata. Quiche custard appears also to have a high percentage of cream and milk (naturally).
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What’s the difference between a torta and a quiche? Is there any? Recipe looks yummy!
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I came across your site when looking up the fraisage technique, and just wanted to say that I love the way this looks sliced. Looks like a great recipe!
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