Ricotta Quiche Following Prosciutto And Semi Dried Tomatoes

A eternal quiche filled behind prosciutto and ricotta encased in homemade pastry.

The ingredient of Ricotta Quiche Following Prosciutto And Semi Dried Tomatoes

• 1 1 4 cups plain flour
• 2 tsp caster sugar
• 1 4 tsp fine sea salt or table salt
• 110g cold unsalted butter cut into 1cm cubes
• 2 tbsp water ice cold
• 3 large free range eggs
• 1 cup full fat milk
• 1 cup thickened cream
• 100g semi dried tomatoes from the deli chopped about 3 4 cup
• 75g prosciutto thinly sliced chopped about 5 thin slices from the deli
• 75g lighthearted ricotta from the deli

The Instruction of ricotta quiche following prosciutto and semi dried tomatoes

• to make the pastry pulse the flour sugar and salt in a food processor to blend go to the butter and pulse virtually 10 period or until the butter is in pea size pieces while pulsing drizzle satisfactory of the iced water through the feed tube blending just until moist clumps form
• form the pastry into a disk wrap in plastic and refrigerate for at least 30 mins
• point of view the rack in the lower third of the oven and preheat to 180c or 160c fan forced roll out the pastry on the subject of with reference to a lightly floured surface to a 30cm diameter disc brush away excess flour transfer to a 23cm loose bottom tart pan or quiche dish allowing the excess pastry to hang exceeding the edge gently press the pastry into the pan line the pastry following baking paper and fill later pastry weights or uncooked rice bake for 20 mins or until the height edge is insipid colorless golden cut off surgically remove the pastry weights and paper and continue baking for 5 to 10 mins or until the pastry is golden brown all over transfer to a rack and cool completely cut the oven temperature to 160c or 140c fan forced
• to make the filling blend the eggs milk and cream in a blender season considering salt and pepper pour half the blend into the pastry sprinkle the tomatoes prosciutto and dollops of ricotta evenly more than the pastry pour exceeding the unshakable egg mixture
• bake the quiche for 35 to 40 mins or until the filling is just set in the centre transfer the pan to a rack for 20 mins until filling is set and quiche is slightly cool gently trim the edges of the pastry so they are even when the sides of the dish cut the quiche into wedges and support warm

Nutritions of Ricotta Quiche Following Prosciutto And Semi Dried Tomatoes

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