I can’t even begin to describe how much I adore this quiche—my love for it is unabashed and total.
Every slice is a cheesy, herb-filled mouthful of flavor. It’s layered and balanced, with bright bursts from the tomatoes, salty prosciutto, tangy goat cheese and fresh herbs all working together.
I used to be a quiche skeptic because of one bad experience as a kid, but in the last few years I’ve become obsessed. I’ve made variations like broccoli and bacon or sweet potato and kale, but this prosciutto, herb and goat cheese version might be my favorite.
Quiche is so versatile—perfect for brunch or dinner, excellent warm or cold, and it pairs beautifully with a simple salad of spring greens, a light vinaigrette, salt, pepper and shaved Parmesan. Add a few greens and it suddenly feels wholesome and complete.
Here’s what’s inside this quiche:
- Pan-burst tomatoes: quick to cook and full of concentrated flavor, a great choice when tomatoes aren’t at their peak.
- Fresh prosciutto: salty and delicate, it adds depth without overpowering the other ingredients.
- Goat cheese: creamy and tangy, it elevates the whole dish.
- A generous mix of fresh herbs for brightness.
For the crust I use my go-to quiche crust—reliable even if you usually struggle with pastry. It takes a little patience, but it works every time and provides the perfect flaky base for the filling.
Baked until golden and set, this quiche is satisfying and filling. It’s delicious straight from the oven or chilled the next day—equally good with a crisp salad or even fries if you want something indulgent.
Burst Tomato, Prosciutto and Goat Cheese Quiche
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Ingredients
crust
- 2 cups sifted all-purpose flour
- 1/2 tablespoon sugar
- 1 teaspoons salt
- 1 large egg lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cups cold unsalted butter cut into pieces (1 1/2 sticks or 12 tablespoons)
- for brushing: 1 egg + a few drops of water beaten together
filling
- 1 pint grape tomatoes
- 1/2 tablespoon olive oil
- 6 large eggs
- 1 1/2 cups heavy cream
- 3/4 cup freshly grated gruyere cheese
- 3 tablespoons chopped fresh basil plus extra for garnish
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon black pepper
- 1/8 teaspoon salt
- 2 ounces thinly sliced prosciutto torn into pieces
- 4 ounces goat cheese crumbled
Instructions
crust
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Add the flour, sugar and salt to a food processor and pulse until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces and pulse until coarse crumbs remain. Sprinkle the egg-water mixture over the flour and pulse until the dough comes together.
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Gather the dough, wrap it in plastic and refrigerate for 30 minutes. After chilling, roll the dough and press it into a 9-inch tart pan or deep-dish pie plate.
filling
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Preheat the oven to 350°F (175°C).
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While the crust chills, heat the olive oil in a skillet over medium heat. Add the tomatoes and cook gently, tossing until they begin to burst. Season with a pinch of salt and set aside to cool.
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Whisk together the eggs, cream, grated Gruyere, basil, parsley, salt and pepper. Place half of the tomatoes, prosciutto and goat cheese in the crust, then pour half of the egg mixture over them. Add the remaining tomatoes, prosciutto and goat cheese and gently mix in. Bake for 55 to 60 minutes, until golden on top and set in the center. Allow to cool slightly before serving. It’s excellent warm or cold.
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Serve with a simple green salad—about 2 cups of greens per person makes a nice portion.
Did you make this recipe?
If you try it, tag your photos with #howsweeteats. I love seeing what you make and appreciate every photo and comment.
And of course—there’s all the cheese.