Ricotta quiche with prosciutto and semi-dried tomatoes

Name: Ricotta quiche with prosciutto and semi-dried tomatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Italian
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)

This Ricotta Quiche with Prosciutto and Semi-Dried Tomatoes features a flaky crust filled with a creamy mixture of eggs, milk, heavy cream, and flavourful add-ins. Perfect for brunch or a light dinner, it combines rich textures and savory notes.

07 Feb 2026
Cook time 60 min
Prep time 15 min

Ingredients:

1.25 cups all-purpose white wheat flour
2 tsp sugar
1 tsp salt
1/2 cup butter
1 tbsp water
3 eggs
1 cup milk (1% fat)
1 cup heavy whipping cream
1/2 cup sun-dried tomatoes
3 slices prosciutto
1/3 cup ricotta cheese

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.

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!

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!

Ricotta quiche with prosciutto and semi-dried tomatoes FAQ:

What pan size is best for this quiche?

A 9-inch pie or tart pan is recommended for this Ricotta Quiche to ensure even baking and proper crust size.

How long should I bake the quiche?

Bake the quiche at 375°F (190°C) 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.

Can I substitute the heavy whipping cream?

You can substitute heavy whipping cream with half-and-half or whole milk for a lighter option, but the quiche may not be as rich and creamy.

How should I store leftovers?

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature or in the microwave.

What can I use instead of prosciutto?

You can substitute prosciutto with cooked bacon, ham, or turkey for a similar savory flavor.

Cooking 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.

Nutrition Facts

6 Servings
Calories 480kcal
Protein 14g
Carbohydrates 33g
Fiber 2.32g
Sugar 10g
Fat 33g

Ricotta quiche with prosciutto and semi-dried tomatoes

This Ricotta Quiche with Prosciutto and Semi-Dried Tomatoes features a flaky crust filled with a creamy mixture of eggs, milk, heavy cream, and flavourful add-ins. Perfect for brunch or a light dinner, it combines rich textures and savory notes.

Ingredients:

Instructions:

Ricotta quiche with prosciutto and semi-dried tomatoes FAQ:

Cooking Tips:

Nutrition Facts

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