Prosciutto and Tomato Quiche with Ricotta

Perfect with summer tomatoes off the vine and a no fuss, prepare ahead of time meal.

Pastry:
½ cup salted butter
1½ cups all-purpose flour, unbleached, sifted
1 pinch sea salt
1 pinch sugar
⅓ cup water, ice cold

Filling:
2 large eggs
1 large egg yolk
½ cup 2% milk
1 cup full-fat ricotta cheese
sea salt
black pepper, freshly ground
1 Tbsp. fresh oregano, minced
1 Tbsp. fresh basil, minced
3 oz prosciutto
½-¾ pt mini heirloom tomatoes, halved
3-4 Tbsp. Parmesan or pecorino, freshly grated

Garnish:
fresh basil

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.

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). 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, then bake for 15 minutes on oven middle rack until just beginning to brown.

Remove from the oven. Reduce oven temperature to 350°F (180°C/160°C fan, Gas Mark 4).

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!

Makes 8 servings.