Prosciutto and Tomato Quiche with Gruyère and Goat Cheese

That little slice of cheesy heaven is so ridiculously packed with flavour that I don't even know where to start.

Crust:
2 cups all-purpose flour, unbleached, sifted
½ Tbsp. sugar
1 tsp. sea salt
1 large egg, lightly beaten
½ tsp. white vinegar
¼ cup water, ice cold
¾ cups butter, cold, cut into pieces (1½ sticks or 12 Tbsp.)

Egg Wash:
1 egg + a few drops of water, beaten

Filling:
1 pt grape tomatoes
½ Tbsp. extra-virgin olive oil
6 large eggs
1½ cups heavy cream
¾ cup Gruyère cheese, freshly grated
3 Tbsp. fresh basil, chopped
2 Tbsp. fresh flat-leaf parsley, chopped
½ tsp. black pepper, freshly ground
⅛ tsp. sea salt
2 oz prosciutto, thinly sliced, torn into pieces
4 oz goat cheese, crumbled

For the 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 and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.

After 30 minutes, roll the dough out and place it in a 9" tart pan or (deep dish) pie plate.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

For the Filling:
While the crust is chilling, heat a skillet over medium heat and add the olive oil. Add the tomatoes into the skillet and toss gently, cooking until the tomatoes start to burst. Add a pinch of salt and stir. Set them aside until they cool.

Whisk together the eggs, cream, cheese, herbs, salt and pepper. Place half of each 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, mixing them in gently.

Bake for 55-60 minutes, or until golden on top and set in the center. Let cool slightly before serving. This is so good served warm or cold.

I also love to serve this with a greens salad. If you want to do that, I suggest 2 cups of greens per person.

Makes 6 servings.