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Ricotta quiche with prosciutto and semi-dried tomatoes
Ricotta quiche with prosciutto and semi-dried tomatoes
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Prosciutto and ricotta quiche in flaky homemade crust.
Ingredients:
  • 312.50 ml plain flour
  • 10.00 gm caster sugar
  • 0.60 gm fine sea salt or table salt
  • 110g cold unsalted butter, cut into 1cm cubes
  • 40.00 gm water, ice-cold
  • 3 large free-range eggs
  • 257.50 gm full fat milk
  • 252.50 gm thickened cream
  • 100g semi-dried tomatoes, from the deli, chopped (about 3/4 cup)
  • 75g prosciutto, thinly sliced, chopped, (about 5 thin slices from the deli)
  • 75g fresh ricotta, from the deli
Instructions:
  • In a food processor, blend the flour, sugar, and salt until combined. Add butter and pulse until it forms pea-size pieces. While pulsing, gradually add just enough iced water until moist clumps form.
  • Shape the pastry into a round disk, then wrap it in plastic wrap and let it chill in the refrigerator for a minimum of 30 minutes.
  • Preheat the oven to 180C (160C fan-forced). Roll out the pastry on a floured surface into a 30cm diameter disc. Transfer it to a 23cm loose-bottom tart pan, leaving excess pastry hanging over the edge. Press the pastry gently into the pan. Line with baking paper, fill with pastry weights or rice, and bake for 20 mins until the top is pale golden. Remove the weights and paper, and bake for an additional 5-10 mins until golden brown. Cool on a rack before reducing the oven temperature to 160C (140C fan-forced).
  • Prepare the filling by blending together the eggs, milk, and cream until smooth. Season the mixture with salt and pepper. Pour half of the filling into the pastry. Evenly distribute the tomatoes, prosciutto, and dollops of ricotta over the pastry. Finish by pouring the remaining filling over the top.
  • Bake the quiche for 35 to 40 minutes, or until the filling is just set in the center. Let it cool on a rack for 20 minutes until set and slightly cooled. Trim the pastry edges to align with the dish sides, then slice the quiche into wedges and serve warm.

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