Prosciutto and Tomato Quiche with Gruyère

One of my favourite things about quiche is that it makes a perfect meal any time of day. It's one of my favourite things to bring friends when they have babies. Takes minutes to heat up and it's filling. For dinner I pair it with a simple green salad - fresh greens, a drizzle of olive oil and a squeeze of lemon. There are plenty of recipes for homemade crusts, but I'm all about working smarter not harder, and I always buy the refrigerated pie crust dough from the grocery store. With the exception of the Gruyère cheese, I used ingredients that I had in our fridge for this recipe. You can always switch it up and use ingredients you love. I didn't really follow a recipe for the main filling ingredients (cheese, tomatoes, etc) and just eyeballed it.

1 pie crust
6 eggs, lightly beaten
½ pt cherry tomatoes
½ Tbsp. extra-virgin olive oil
1½ cups half-and-half cream
¼-⅓ cup sundried tomatoes, sliced
½-¾ cup Gruyère or Swiss cheese, freshly grated
⅓ cup old white cheddar cheese, freshly grated
3-4 pieces fresh prosciutto, sliced
1 tsp. dried parsley
1 tsp. dried basil
sea salt
black pepper, freshly grated

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

Place pie crust in deep dish pie pan.

In a small pan heat the olive oil. Add the cherry tomatoes and over medium heat cook for a few minutes until they begin to soften and burst. Remove from heat, sprinkle with a tiny pinch of salt and set aside.

In a large mixing bowl combine all remaining filling ingredients. Add in the cherry tomatoes. Stir to evenly combine.

Pour mixture into pie crust and bake for 55-60 minutes.

Let cool for 5-10 minutes, then serve.

Makes 4 servings.