Burst Tomato, Prosciutto and Goat Cheese Quiche
User Reviews
5
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Total Time
2 hrs
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Servings
6
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Course
Main Course, Breakfast, Lunch
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Cuisine
American
Burst Tomato, Prosciutto and Goat Cheese Quiche
Description
The Burst Tomato, Prosciutto and Goat Cheese Quiche begins with a flaky dough made from flour, sugar, salt, cold butter, egg, vinegar, and ice water. The dough is processed to create coarse crumbs before being chilled, rolled out, and pressed into a tart pan, forming the golden crust. Meanwhile, grape tomatoes are gently cooked in olive oil until their skins burst, releasing juices and intensifying sweetness.
Eggs and heavy cream form the base of the custard filling, mixed with grated gruyere cheese and fresh herbs like basil and parsley. Salt and pepper season the mixture, which is combined with prosciutto pieces, goat cheese crumbles, and half of the cooked bursting tomatoes. This filling is poured into the crust and baked, resulting in a quiche with a creamy, rich texture and balanced flavors of savory cheese, smoky prosciutto, and bright tomatoes.
Serve the quiche warm or at room temperature as a satisfying brunch, lunch, or light dinner option. The fresh herbs contribute brightness while the roasted tomatoes add moisture and a subtle acidity. This quiche pairs well with a simple salad or steamed vegetables for a complete meal.
Ingredients
crust
- 2 cups all-purpose flour sifted
- 1/2 tablespoon sugar
- 1 teaspoons salt
- 1 egg lightly beaten, large
- 1/2 teaspoon white vinegar
- 1/4 cup water ice cold
- 3/4 cups butter cut into pieces (1 1/2 sticks or 12 tablespoons, cold unsalted
- egg beaten together, for brushing, plus a few drops of water
filling
- 1 pint grape tomatoes
- 1/2 tablespoon olive oil
- 6 egg large
- 1 1/2 cups heavy cream
- 3/4 cup gruyere cheese freshly grated
- 3 tablespoons basil plus extra for garnish, chopped, fresh
- 2 tablespoons parsley chopped fresh flat-leaf
- 1/2 teaspoon black pepper
- 1/8 teaspoon salt
- 2 ounces prosciutto torn into peices, thinly sliced
- 4 ounces goat cheese crumble
Instructions
crust
- Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
- After 30 minutes, roll the dough out and place it in a 9-inch tart pan or (deep dish) pie plate.
filling
- Preheat the oven to 350 degrees F.
- While the crust is chilling, heat a skillet over medium heat and add the olive oil. Add the tomatoes into the skillet and toss gently, cooking until the tomatoes start to burst. Add a pinch of salt and stir. Set them aside until they cool.
- Whisk together the eggs, cream, cheese, herbs, salt and pepper. Place half of each of the tomatoes, prosciutto and goat cheese into the crust and pour the egg mixture over top. Add the remaining tomatoes, prosciutto and goat cheese, mixing them in gently. Bake for 55 to 60 minutes, or until golden on top and set in the center. Let cool slightly before serving. This is so good served warm or cold!
- I also love to serve this with a greens salad! If you want to do that, I suggest 2 cups of greens per person!
User Reviews
Overall Rating
5
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