Burst Tomato, Prosciutto and Goat Cheese Quiche.
I can’t even talk about how much I adore this quiche. My love for it is over the top!
That little slice of cheesy heaven is so ridiculously packed with flavor that I don’t even know where to start.
Over the last few years, I’ve become a quiche freak. It’s a huge deal because I loathed it growing up. Really, I was just ignorant. I had one less-than-stellar experience and I was like NO WAY NEVER AGAIN.
And every year around Christmas (brunch!) and/or Easter (more brunch!), I find myself craving more quiche. A different quiche. New quiche! It’s perfect, because it doubles as brunch AND dinner.
Plus, it’s great with a simple salad too. Some spring greens or butter lettuce, a quick vinaigrette, salt, pepper and shaved parmesan. I’m obsessed. That means it’s all good for us and stuff. Add some greens and we’re eating superfood.
That’s what I’m saying.
So in this one, we have:
Pan-burst tomatoes. I adore these. Almost as good as roasted. Great for right now when tomatoes can be like little red and orange rocks. Adds a bunch of flavor!
Fresh prosciutto. The only version of ham I like!
Goat cheese. Because what ISN’T amazing with goat cheese?!
Tons of fresh herbs.
Basically everything I love!
The crust I use is the one I always use for quiche: Mother Lovett’s never-fail pie crust! Even for me, who is pie-challenged (and basically challenged with any sort of pastry crust that doesn’t come out of a box), it works. I mean, it takes some patience, but it works.
Just look at that beauty! I want to frame it. And then eat it.
Baked, it’s even better. Satisfying and filling, delicious hot or cold. Serves with greens or… french fries. You know. You’re my people.
Burst Tomato, Prosciutto and Goat Cheese Quiche
- 2 cups sifted all-purpose flour
- 1/2 tablespoon sugar
- 1 teaspoons salt
- 1 large egg lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cups cold unsalted butter cut into pieces (1 1/2 sticks or 12 tablespoons)
- for brushing: 1 egg + a few drops of water beaten together
- 1 pint grape tomatoes
- 1/2 tablespoon olive oil
- 6 large eggs
- 1 1/2 cups heavy cream
- 3/4 cup freshly grated gruyere cheese
- 3 tablespoons chopped fresh basil plus extra for garnish
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon black pepper
- 1/8 teaspoon salt
- 2 ounces thinly sliced prosciutto torn into peices
- 4 ounces goat cheese crumble
- 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.
- 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!
And all the cheese.