Introduction
This delightful quiche features a flaky homemade crust filled with a rich and creamy mixture of eggs, cream, and a medley of fresh ingredients. The combination of grape tomatoes, prosciutto, and herbs creates a savory dish that’s perfect for brunch, lunch, or a light dinner. Whether you’re hosting a gathering or simply treating yourself, this quiche is sure to impress.
Detailed Ingredients with measures
For the crust:
– 2 cups sifted all-purpose flour
– 1/2 tablespoon sugar
– 1 teaspoon salt
– 1 large egg, lightly beaten
– 1/2 teaspoon white vinegar
– 1/4 cup ice water
– 3/4 cup cold unsalted butter, cut into pieces
For the filling:
– 1 pint grape tomatoes
– 2 ounces thinly sliced prosciutto, torn into pieces
– 3 tablespoons chopped fresh basil
– 2 tablespoons chopped fresh flat-leaf parsley
– 6 large eggs
– 1 1/2 cups heavy cream
– 3/4 cup freshly grated gruyère cheese
– 4 ounces goat cheese, crumbled
– 1/2 teaspoon salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
Prep Time
30 minutes (plus chilling time for the dough)
Cook Time, Total Time, Yield
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 8 servings
Detailed Directions and Instructions
Prepare the crust:
In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter pieces and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. In a small bowl, whisk together the egg, vinegar, and ice water. Gradually add the wet ingredients to the flour mixture, stirring until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Blind bake the crust:
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Press the dough into the dish, trim any excess, and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights. Bake for an additional 10 minutes, or until the crust is lightly golden. Remove from the oven and set aside.
Prepare the filling:
In a skillet over medium heat, add the grape tomatoes and cook until they begin to burst, about 5-7 minutes. Remove from heat and let cool slightly. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined. Stir in the grated gruyère cheese, crumbled goat cheese, chopped basil, and parsley.
Assemble the quiche:
Scatter the torn prosciutto pieces evenly over the pre-baked crust. Spread the burst tomatoes over the prosciutto. Pour the egg and cheese mixture over the tomatoes and prosciutto, ensuring an even distribution.
Bake the quiche:
Reduce the oven temperature to 350°F (175°C). Place the quiche in the oven and bake for 45-50 minutes, or until the filling is set and the top is lightly golden. Remove from the oven and let cool for at least 15 minutes before slicing and serving.
Notes
Making ahead:
The crust can be made and par-baked a day in advance, allowing you to prepare the filling and assemble the quiche more quickly.
Customizations:
Feel free to substitute different vegetables, cheeses, or meats according to your taste preferences. Zucchini, spinach, or bell peppers work well in quiches.
Storage:
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Cook techniques
Making the Pie Crust
To make the pie crust tender and flaky, ensure that the butter is cold and cut into the flour until it resembles coarse crumbs. This technique helps create layers in the crust for a better texture.
Blind Baking
Blind baking involves pre-baking the crust to prevent it from becoming soggy. Use parchment paper and pie weights or dried beans to hold the crust down while it bakes, then remove them to finish cooking the crust until lightly golden.
Preparing the Filling
Cook grape tomatoes until they burst to release their juices and enhance their flavor. Whisk together eggs and cream until well combined, ensuring a smooth filling.
Assembling the Quiche
Layer the ingredients in the pre-baked crust, starting with prosciutto, then burst tomatoes, and finally the egg mixture. This ensures an even distribution of flavors and textures throughout the quiche.
Baking the Quiche
Bake at a lower temperature to allow the filling to set gently, ensuring a tender quiche without burning the top. It’s crucial to let the quiche cool for at least 15 minutes before slicing for clean cuts.
FAQ
Can I use store-bought pie crust instead of making my own?
Yes, you can use a store-bought pie crust to save time.
What can I substitute for the gruyère cheese?
You can substitute gruyère with other similar cheeses like Emmental or Swiss cheese.
Can I add vegetables to the filling?
Yes, you can add vegetables such as spinach, zucchini, or bell peppers for additional flavor and nutrition.
How do I know when the quiche is done baking?
The quiche is done when the filling is set, and the top is lightly golden. A knife inserted should come out clean.
How should I store leftover quiche?
Store leftover quiche in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the oven or microwave before serving.
Conclusion
This quiche offers a delightful combination of flavors, with the sweetness of grape tomatoes, the salty richness of prosciutto, and the creamy texture of cheese making it an ideal dish for brunch or a light dinner. The buttery, flaky crust complements the robust filling beautifully, creating a satisfying meal that is sure to impress. Enjoy this quiche warm or at room temperature, making it versatile for various occasions.
More recipes suggestions and combination
Vegetable Quiche
Consider using seasonal vegetables such as spinach, zucchini, and bell peppers in place of the tomatoes and prosciutto for a lighter, vegetarian option.
Classic Lorraine Quiche
Swap the grape tomatoes and prosciutto for crispy bacon or lardons to create a traditional quiche Lorraine, enhancing the savory elements.
Mushroom and Gruyère Quiche
Incorporate sautéed mushrooms and additional Gruyère cheese for an earthy flavor profile that pairs perfectly with a buttery crust.
Herbed Goat Cheese and Spinach Quiche
Mix in fresh spinach and herbed goat cheese for a fresh, flavorful quiche that highlights the creamy texture of the cheese.
Asparagus and Feta Quiche
Add roasted asparagus and crumbled feta cheese for a spring-inspired quiche that adds a burst of flavor and color.
Smoked Salmon Quiche
Use smoked salmon and some dill instead of prosciutto for a twist that adds a hint of briny flavor, perfect for brunches.
