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.
Cook time 60 min
Prep time 15 min
Ingredients:
1.25 cups all-purpose white wheat flour2 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:
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:
A 9-inch pie or tart pan is recommended for this Ricotta Quiche to ensure even baking and proper crust size.
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.
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.
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.
You can substitute prosciutto with cooked bacon, ham, or turkey for a similar savory flavor.
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 per serving
6 ServingsCalories 480kcal
Protein 14g
Carbohydrates 33g
Fiber 2.32g
Sugar 10g
Fat 33g
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