Ricotta quiche with prosciutto and semi-dried tomatoes

Indulge in the rich flavors of this Ricotta Quiche with Prosciutto and Semi-Dried Tomatoes. Made with a buttery, flaky crust and filled with creamy ricotta, savory prosciutto, and bursts of semi-dried tomatoes. Ideal for brunch or a deliciously decadent dinner. Discover the perfect balance of texture and taste in every bite!

  • 10 Apr 2025
  • Cook time 60 min
  • Prep time 15 min
  • 6 Servings
  • 11 Ingredients

Ricotta quiche with prosciutto and semi-dried tomatoes

Indulge in a delightful Ricotta Quiche with Prosciutto and Semi-Dried Tomatoes, a perfect blend of flavors and textures that's sure to impress family and friends. This quiche combines a flaky homemade crust with a creamy filling laden with savory prosciutto, tangy sun-dried tomatoes, and rich ricotta. Ideal for brunch or a light dinner, this recipe is both satisfying and elegant.

Ingredients:

1.25 cups all-purpose white wheat flour
160g
2 tsp sugar
10g
1 tsp salt
5g
1/2 cup butter
110g
1 tbsp water
16g
3 eggs
150g
1 cup milk (1% fat)
240g
1 cup heavy whipping cream
230g
1/2 cup sun-dried tomatoes
72g
3 slices prosciutto
50g
1/3 cup ricotta cheese
72g

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Prepare the crust: In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Add the chilled, cubed butter.
3. Mix the dough: Using a pastry cutter or your hands, mix the butter into the flour mixture until it resembles coarse crumbs. Add the cold water, mixing until the dough comes together. If necessary, add additional cold water, 1 teaspoon at a time, until the dough holds together.
4. Chill the dough: Shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
5. Roll out the dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie or tart pan. Press the dough into the pan, trimming any excess around the edges. Use a fork to puncture the bottom of the crust a few times to prevent air bubbles.
6. Blind baking: Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake in the preheated oven for about 15 minutes. Remove the weights and parchment/foil, and bake for an additional 10 minutes, or until the crust is golden brown. Let it cool slightly.
7. Prepare the filling: In a medium-sized mixing bowl, whisk together the eggs, milk, and heavy whipping cream until well combined.
8. Add the mix-ins: Stir in the chopped sun-dried tomatoes and chopped prosciutto.
9. Assemble the quiche: Pour the filling mixture into the prepared crust. Dot spoonfuls of ricotta cheese evenly over the top.
10. Bake the quiche: Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden. A knife inserted into the center should come out clean.
11. Cool and serve: Let the quiche cool for about 10 minutes before slicing and serving. Enjoy it warm or at room temperature!

Tips:

- Ensure your butter is very cold before incorporating it into the flour mixture for the crust; this will help create a flaky texture.

- Allow the quiche to cool slightly before slicing; this will make it easier to cut clean pieces and allow the filling to set.

- Feel free to add fresh herbs such as basil or thyme to the egg mixture for an extra layer of flavor.

- To avoid a soggy bottom crust, prebake (blind bake) the crust for 10-15 minutes before adding the filling.

This Ricotta Quiche with Prosciutto and Semi-Dried Tomatoes is a versatile and elegant dish that pairs wonderfully with a fresh green salad or a cup of soup. Its delightful blend of flavors and comforting, creamy texture make it a go-to recipe for impressing guests or enjoying a quiet meal at home. Enjoy the harmonious symphony of tastes with every bite!

Nutrition Facts
Serving Size190 grams
Energy
Calories 480kcal24%
Protein
Protein 14g9%
Carbohydrates
Carbohydrates 33g9%
Fiber 2.32g6%
Sugar 10g10%
Fat
Fat 33g40%
Saturated 18g63%
Cholesterol 200mg-
Vitamins
Vitamin A 380ug43%
Choline 120mg22%
Vitamin B1 0.20mg16%
Vitamin B2 0.32mg24%
Vitamin B3 1.62mg10%
Vitamin B6 0.14mg9%
Vitamin B9 36ug9%
Vitamin B12 0.60ug25%
Vitamin C 5mg6%
Vitamin E 0.65mg4%
Vitamin K 8ug7%
Minerals
Calcium, Ca 150mg11%
Copper, Cu 0.24mg27%
Iron, Fe 1.97mg18%
Magnesium, Mg 45mg11%
Phosphorus, P 220mg17%
Potassium, K 640mg19%
Selenium, Se 18ug32%
Sodium, Na 410mg27%
Zinc, Zn 1.30mg12%
Water
Water 100g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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