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 in just the last two years, I’ve made a broccoli bacon version and a spiralized sweet potato one. You guys love them too.
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!
Did you make this recipe?
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I appreciate you so much!
And all the cheese.
55 Comments on “Burst Tomato, Prosciutto and Goat Cheese Quiche.”
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What fresh herbs do you add? I didn’t see anything other than salt and pepper listed in the ingredients but the picture definitely looks like more than that :) this looks INSANELY delicious by the way – thank you!!!!
ack so sorry! i added them – basil and parsley, but you can use whatever you like!
1 1/2 cups of cream for one pie?
Seems a lot for one pie.
What about those herbs?
definitely not too much! you can check out these quiches that I use the same base recipe for to see how they turn out. this recipe is for a 9-inch or a deep dish pie pan, so you need that much to fill the pan!
I never liked quiche growing up either, but I’ve realized it’s all about a good crust! The colors are beautiful & the flavors sound perfect together.
How hot is the oven?
Wow, this looks fantastic! I love prosciutto in ANYTHING. Ooh especially wrapped around cantaloupe. Summer, please!
It feels like a pared-down version of fondant potatoes (pommes de terres fondantes)
This sounds like a delish combination and I happen to have some proscuitto in the fridge begging to be used up! Since I do low carb I don’t do a crust (I know) so I add 2 more eggs and eyeball a bit more cream. Can’t wait to do this one but it’ll have to wait until after Easter at the in-laws!
I love the idea of that recipe and wonder if the crust can be turned into a low-carb one (e.g. by using almond flour). I think I’m going to try it. =)
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Made this for Easter today. Everyone loved it and my son in law said it was the best quiche he had ever had.
Must try this at home, sounds delicious, thanks for sharing this good article
I tried this yesterday and it was great! I was too lazy to do homemade crust so I used store-bought. They were smaller than yours so I used both shells and had to up the eggs by two. SO GOOD! I love this. I have to wake up around 5 to get to work on time so I love having a pre-made breakfast that is still hearty and filling. Thanks Jessica! Happy easter :)
Did you adjust time or temp with store bought crusts?
No, not really. I did 55 minutes and they had puffed up really high so i poked a hole in one and saw it was a bit liquidy inside still, so i put it in for another 5-10 minutes. It just sort of looked done when it was, golden toasty brown on top.
Thanks, Leanne! Going to try it out!
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Simply have to let you know that I fixed this Burst Tomato Quiche and your Spiral Sweet Potato/Bacon Quiche (from a couple years ago) for Easter brunch and they were a huge success! The sweet potato quiche has been a favorite that I have fixed frequently…its a complete meal! Followed your recipe and they were both perfect!
You have definitely become one of my favorite go to websites for new ideas and great recipes…thanks!!
I made this for Easter breakfast and it was a huge hit…Everyone said it tasted like fancy breakfast pizza!! It cooked so well and had beautiful cracks on the top when I pulled it out. The coloring was spectacular… thank you for a delicious recipe!
Wow this is such a great way to have goat cheese every ingredient compliments each other. I will be making this again. What a hit!
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Hi! I’m making this recipe as it looks sooo good. What did you brush with the last egg and water listed in the crust section? Can’t wait for my quiche!
Such a crowd pleaser and so easy to make! I cheat and buy pre-made crusts, which is great because this recipe makes enough filling for two 9″ crusts. I have brought it to picnics, book club gatherings and people always want more. I even made one that I cut into slices, froze and then I bring a piece (or two) with me when I’m headed to the beach! It thaws nicely by the time I’m ready to eat and is healthier and more sophisticated than what’s available at the beach concession stand. Perfection!
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Amazing recipe. I will use this during the lockdown period. Thank you so much for sharing and everyone stay safe! during these financial crisis make sure you save the most from online purchases Refermate
I made this for Easter and it was amazing. I didn’t change a thing! I read a dozen recipes that said you need to pre-bake the crust so it doesn’t get soggy but I followed the directions and it came out perfect.
I had a taste for goat cheese quiche and came across this in my search. I love prosciutto so this looked remarkably appealing. To say that this “hit the spot” is a serious understatement. I loved the taste so much that I’m now trying to figure out how I don’t make this and eat the entire thing every week. I’ll be sharing this link across all my SM. I AM IN LOVE.
For all of the quiches on this website, would it work to compile it the night before and cook in the morning??
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Amazing recipe. I will use this during the lockdown period. Thank you so much for sharing and everyone stay safe!
Wow, that looks delicious!
Hi! I’m such a huge fan of yours! You have such great ideas for cooking at home.
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The pie crust is amazing, and the filling is flavorful, thick and creamy! A winner! Have made it twice in the last month- it’s a hit w my kids. I mix up what I put in it, but this is now my go-to pie crust and cream/egg/cheese fill recipe!
We all adore this quiche, I never make anything else now. However, as we’re now trying to cut out meat I now make it with smoked salmon instead of ham. Still absolutely delicious
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Great Cheese Quiche I love it.
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Love this recipe, my husband asks me to make it regularly.
As we’re trying to cut down our meat consumption I now usually make this with smoked salmon and it’s just as delicious.
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