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Roasted Tomato Quiche with Prosciutto and Goat Cheese

Prep Time 30 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 pie crust unbaked

Roasted Tomatoes

  • 1 pint grape or cherry tomatoes halved
  • 1 Tablespoon olive oil
  • 1 teaspoon coarse salt

Quiche Filling

  • 4 eggs
  • 1 cup cream
  • 1 cup frozen or fresh corn kernels (I used leftover corn on the cob that was already cooked)
  • 3/4 cup gruyere cheese grated
  • 6-8 large basil leaves julienned
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 ounces thin-sliced prosciutto torn into pieces
  • 3 ounces crumbled goat cheese

Instructions

Roasted Tomatoes

  1. Preheat the oven to 425. 

  2. Line a baking sheet with foil then toss the halved tomatoes with the olive oil and sprinkle with salt. Roast in oven for 20-25 minutes until they are starting to brown slightly around the edges. Set aside to cool slightly while you prep the rest of the filling. 

  3. Reduce the oven heat to 350. 

Quiche filling

  1. Whisk together the eggs, cream, corn, gruyere cheese, basil, salt and pepper in a mixing bowl. 

  2. Put half the roasted tomatoes, half the prosciutto and half the goat cheese in the bottom of the pie crust then pour the egg filling over the top. 

  3. Top with the the other half of the tomatoes, the prosciutto, and the goat cheese and bake for 50-60 minutes, until the crust is golden brown and the filling is set in the center. 

  4. Let cool slightly (10-15 minutes) before slicing and serving! 

Recipe Notes

Adapted from How Sweet Eats