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
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)

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

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

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 Size	190 grams
Energy
Calories 480kcal	24%
Protein
Protein 14g	9%
Carbohydrates
Carbohydrates 33g	9%
Fiber 2.32g	6%
Sugar 10g	10%
Fat
Fat 33g	40%
Saturated 18g	63%
Cholesterol 200mg	-
Vitamins
Vitamin A 380ug	43%
Choline 120mg	22%
Vitamin B1 0.20mg	16%
Vitamin B2 0.32mg	24%
Vitamin B3 1.62mg	10%
Vitamin B6 0.14mg	9%
Vitamin B9 36ug	9%
Vitamin B12 0.60ug	25%
Vitamin C 5mg	6%
Vitamin E 0.65mg	4%
Vitamin K 8ug	7%
Minerals
Calcium, Ca 150mg	11%
Copper, Cu 0.24mg	27%
Iron, Fe 1.97mg	18%
Magnesium, Mg 45mg	11%
Phosphorus, P 220mg	17%
Potassium, K 640mg	19%
Selenium, Se 18ug	32%
Sodium, Na 410mg	27%
Zinc, Zn 1.30mg	12%
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.

Ricotta quiche with prosciutto and semi-dried tomatoes

Ingredients:

Instructions:

Tips:

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