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Burst Tomato, Prosciutto and Goat Cheese Quiche

4.97 from 30 votes
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Ingredients

crust

  • 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

filling

  • 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

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!
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