Summer Burrata, Prosciutto, & Tomato Quiche
For some people, the most wonderful time of year is Christmas.
But for me, it’s TOMATO SEASON!!! And lo and behold, it has finally arrived.
The middle of July (HOW are we here?!) means that I am basically eating tomatoes 24/7. Tomato toasts for breakfast, pasta salads for lunch, and bruschetta chicken for dinner. The fun is never ending! Then there’s the tomato galettes, tomato tarts, tomato pies, tomato EVERYTHING. It’s heaven, and I love it.
But being the tomato obsessive that I am, I’m never quite content with the recipes that I have. I want MORE. So I put together thing this insanely delicious quiche, and I’m positive you’re going to love it.
You start by making my fail-proof dough recipe that takes just 10 minutes + a few stirs to make. Next, while the dough chills in the fridge prepare the filling of eggs, milk, ricotta, and seasoning. The ricotta makes this quiche fluffy as HELL (sooo good), and fresh seasonings are highly recommended. I plucked oregano and basil straight from my garden, and the taste is so much more herbaceous than using dried herbs.
Once the dough is chilled and firm, roll it out into an evenly thin sheet, then transfer to a greased pie dish. Trim any excess dough, mold to the curves of your dish, then pierce along the bottom and edges with a fork. Lastly line the dough with parchment paper + dry beans, then bake for about 15 minutes until the crust just begins to brown. If this is sounding fairly easy at this point, it is! And if it sounds a little confusing, it isn’t!!
Stay motivated and keep reading.
Remove the beans + parchment paper and pour the egg/ricotta filling into the crust. Bake this mixture for 20 minutes until just beginning to “set”, then lastly top with sliced prosciutto, halved mini heirloom tomatoes, torn burrata, and parmesan cheese. I let the eggs/ricotta cook on their own a bit because it insure that the toppings don’t sink to the bottom. Plus it makes this look SUPER pretty, and that always helps.
In another 45 minutes the crust will be completely browned and the center set, plus the smells will be INTOXICATING. The combination of fluffy AF eggs, salty prosciutto, savory/sweet tomatoes, and creamy burrata is luscious. So much texture, so much flavor, so much amazingness enveloped in one crispy, buttery crust. It’s the perfect way to celebrate tomatoes, summer, and rosé!!
Because obviously, this tastes great paired with rosé. Xo
Summer Burrata, Prosciutto, & Tomato Quiche
- 1/2 cup Salted Butter
- 1 1/2 cups All Purpose Flour, sifted
- pinch of Salt
- pinch of Sugar
- 1/3 cup Cold Water – approx.
- 2 large eggs
- 1 large egg yolk
- 1/2 cup 2% milk
- 1 cup full-fat ricotta cheese
- a few pinches salt & pepper
- 1 tbsp fresh minced oregano
- 1 tbsp fresh minced basil
- 3 oz prosciutto
- 1/2 – 3/4 pint mini heirloom tomatoes, halved
- 4 oz burrata cheese, torn
- a few tbsps grated parmesan or pecorino
- fresh basil to garnish
- shortening to grease
- pie weights and/or dry beans
- Begin by preparing the dough.Using a handheld cheese grater grate butter into a small bowl, then freeze for 10 minutes (scroll this recipe for details). While the butter freezes, combine the flour, salt, and sugar in large mixing bowl.
- When ready, whisk the cold grated butter into the flour mixture until a mealy texture takes hold, then slowly begin adding water, 2 teaspoons at a time, until dough takes shape. Next, gather the dough in a ball and transfer to lightly floured surface before shaping into a flattened round. Tightly wrap in plastic wrap, then refrigerate for 45 minutes until the dough is firm and cold.
- Meanwhile, in a large mixing bowl combine the eggs, egg yolk, milk, ricotta, salt & pepper, oregano, and basil, whisking until thoroughly combined.
- Pre-heat oven to 400F. Amply grease a 10″ pie dish with shortening.
- With a floured rolling-pin roll out the chilled dough into a 1/8″ thick sheet, then transfer to pie dish — Use a scissor to cut off any excess, then mold the dough to the dish as tightly as possible. Pierce crust with a fork several times on the bottom and along the sides of the dough, then line with parchment paper. Fill with pie weights and/or dry beans (I used red kidney beans!), then bake for 15 minutes on oven middle rack until just beginning to brown. Remove from oven — Reduce oven heat to 350F.
- Remove the pie weights/dry beans from the crust, then fill with the egg ricotta mixture. Bake on oven middle rack for 20 minutes until just beginning to “set”, then top with folded prosciutto, halved tomatoes, torn burrata, and a few sprinkles of parmesan cheese. Bake for a final 45 minutes until the middle is completely set and the crust is brown. Cool slightly, garnish with fresh basil, then slice & serve!