I can’t say enough how much I adore this quiche — I’m absolutely obsessed.
Every bite is an explosion of flavor: creamy goat cheese, salty prosciutto, bright herbs and sweet burst tomatoes. It’s one of those dishes that’s deceptively simple but wildly satisfying.
I used to hate quiche as a kid after a single bad experience, but over the years I’ve become a total quiche convert. In the last few years I’ve made versions with broccoli and bacon and a spiralized sweet potato and kale quiche that readers loved. Around the holidays I always crave a new quiche — it’s perfect for brunch or a relaxed dinner.
This quiche is lovely with a simple salad — spring greens or butter lettuce with a quick vinaigrette, salt, pepper and shaved Parmesan is all you need. Add a few greens and it feels extra wholesome.
What’s in this quiche:
- Pan-burst grape tomatoes — quick to cook and full of concentrated flavor, ideal when tomatoes aren’t at their peak.
- Thinly sliced prosciutto — a salty, delicate ham that pairs perfectly with creamy elements.
- Goat cheese — tangy and creamy, it melts into the custard and adds depth.
- Generous fresh herbs — bright basil and parsley bring freshness to every forkful.
For the crust I use a reliable, flaky recipe that holds up well to the filling — it’s forgiving even if you’re not a pastry expert. The combination of a sturdy crust, silky egg custard and flavorful toppings makes this quiche a standout.
It bakes up beautifully — golden on top and set through the center. Serve it warm or at room temperature; both are excellent. Leftovers are great cold from the fridge, too.
You can plate it with a green salad or, if you’re feeling indulgent, fries — either way, it’s crowd-pleasing comfort food.
Burst Tomato, Prosciutto and Goat Cheese Quiche
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Ingredients
crust
- 2 cups sifted all-purpose flour
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cup 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
- Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands, wrap it in plastic wrap and refrigerate for 30 minutes.
- After chilling, roll the dough out and place it in a 9-inch tart pan or deep-dish pie plate.
filling
- Preheat the oven to 350°F (175°C).
- While the crust chills, heat a skillet over medium heat with the olive oil. Add the tomatoes and cook, tossing gently, until they begin to burst. Season with a pinch of salt and let cool.
- Whisk together the eggs, heavy cream, gruyere, basil, parsley, salt and pepper. Place half of the tomatoes, prosciutto and goat cheese into the crust and pour the egg mixture over top. Add the remaining tomatoes, prosciutto and goat cheese, folding them in gently. Bake 55–60 minutes, until golden and set. Let cool slightly before serving. Delicious warm or cold.
- Serve with a fresh green salad if desired — about 2 cups of greens per person makes a nice portion.
Breakfast, Lunch, Main Course
American
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And of course — all the cheese.