steps to prepare award winning Ricotta quiche with prosciutto and semi-dried tomatoes

Hi Everyone, I hope you’re in very good health and happiness today. One matter that is inseparable in human life is eating. Of course, in improvement to regarding the taste, we must likewise attach importance to health. Eating great and healthy foods which might be beneficial intended for the body so that the body is always in a proper state. Regarding those of you who still want to consume fast food, I advise to stop and start cooking on your own.

Ricotta quiche with prosciutto and semi-dried tomatoes

You certainly know that the food you consume daily has a great effect on your body health and even quality of life. In fact, healthy food can easily come in a simple version and form, at a low price together with easy to reach. Healthy food is not only focused on expensive organic ingredients that will are common in big supermarkets.

The rise of popular diet styles together with trends has caused a bit regarding confusion on so-called healthy foods. In fact , this trend often distracts from the particular most crucial basic nutritional principles. In truth, all you need to know is the basic principles and content of different forms of foodstuffs and adjust these people to the needs with the body.

Thus healthy food is a food that you just cook yourself, you can choose the particular ingredients that are suitable for the health of your current body. Cooking is an easy action, everyone can cook, no need to take cooking courses to be an expert throughout cooking, just know the recipe and even try to practice it. Today we are going to going to make something special, Ricotta quiche with prosciutto and semi-dried tomatoes. This is one of my favorite recipes, This time I will make it a little more unique than normal.

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Attention! ALLERGENS Contains gluten , milk , soy , egg and wheat.

Ingredients of Ricotta quiche with prosciutto and semi-dried tomatoes

  • 1 1/4 cups plain flour
  • 2 teaspoons caster sugar
  • 1/4 teaspoon fine sea salt or table salt
  • 110g cold unsalted butter, cut into 1cm cubes
  • 2 tablespoons water, ice-cold

Steps To Make Ricotta quiche with prosciutto and semi-dried tomatoes


  • Step 1
    To make the pastry, pulse the flour, sugar and salt in a food processor to blend. Add the butter and pulse about 10 times or until the butter is in pea-size pieces. While pulsing, drizzle enough of the iced water through the feed tube, blending just until moist clumps form.
  • Step 2
    Form the pastry into a disk. Wrap in plastic and refrigerate for at least 30 mins.
  • Step 3
    Position the rack in the lower third of the oven and preheat to 180C or 160C (fan-forced). Roll out the pastry on 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 over the edge. Gently press the pastry into the pan. Line the pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 20 mins or until the top edge is pale golden. 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. Reduce the oven temperature to 160C or 140C (fan-forced).
  • Step 4
    To make the filling, blend the eggs, milk and cream in a blender. Season with salt and pepper. Pour half the mixture into the pastry. Sprinkle the tomatoes, prosciutto and dollops of ricotta evenly over the pastry. Pour over the remaining egg mixture.
  • Step 5
    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 with the sides of the dish. Cut the quiche into wedges and serve warm.

What do you think ? It’s uncomplicated, isn’t it ? I’m sure everyone can certainly make it home including you. Almost nothing is impossible if you want in order to try. Thanks to your time. Also, verify out other interesting recipes on this specific website, Don’t forget to bookmark this particular page in the browser so you can access it faster later, don’t forget to share it with your loved ones, good friends, and colleagues. Thanks for listening, Joyful Cooking!

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