Prosciutto and Goat Cheese Quiche.

Prosciutto and Goat Cheese Quiche

Makes 8 servings


  • 9 ounces (2 cups) unbleached all-purpose flour, sifted
  • 5 ounces (10 tablespoons) slightly softened butter, cut in small pieces
  • 1 large egg
  • 1 tablespoon olive oil
  • Zest of one lemon
  • Pinch of salt

Preheat oven to 400°. Butter a 10-inch tart pan with a removable bottom. You can use a square or round tin for this. Set aside.

Place all the ingredients in the bowl of the food processor fitted with a metal blade. Use repeated pulses until the mixture resembles coarse breadcrumbs and then use longer pulses until the dough forms a ball.

Wrap up the dough in plastic wrap and refrigerate it until ready to use. You can make the dough ahead of time and leave in the fridge. You will need to remove from the fridge approximately 20 minutes before using it. Remove the pastry from the fridge. On a lightly floured board, roll out the pastry dough in an even manner to the size of the mold.

Trim the edges of the dough with a sharp knife. Cover the dough with parchment paper or foil and then place pie weights on top.

Place in the oven and bake for 10 minutes or until the dough is a pale golden brown. Remove and let cool for 5 minutes.


  • Olive oil
  • 6 shallots, peeled and sliced
  • 8 ounces spinach
  • 1 tablespoon butter
  • 4 ounces mushrooms, thinly sliced
  • 8 eggs
  • 2 tablespoons crème fraiche
  • 6 ounces prosciutto, cut into small pieces
  • 4 ounces crumbled goat cheese
  • Salt and pepper

In a large heavy-bottomed saucepan, pour a little olive oil and then add the sliced shallots. Cook until soft and lightly browned, about 4–5 minutes. Whilst the shallots are browning, in a large frying pan or heavy skillet, pour a little olive oil and cook the spinach over high heat for 2 minutes. It should be just wilted. Remove from the pan and set aside.

Return the same pan to the heat, add 1 tablespoon butter and, once melted, add in the mushrooms. Sauté until lightly browned. Set aside. Combine the eggs, goat cheese, crème fraiche, prosciutto, pinch of salt and some pepper in a medium bowl and whisk well together. Set aside.

Once the vegetables have cooled slightly, place all the shallots over the bottom of the quiche crust. Place the spinach over the shallots and then place all the mushrooms over the spinach. Pour the egg mixture over the vegetables and bake in the center of the oven for a further 20 minutes.

The quiche can be made a few hours ahead of time. Do not refrigerate before serving. To serve, cut the quiche into equal parts and serve with the salads.

Share on FacebookTweet about this on TwitterPin on Pinterest
Categories Main Dishes

Fall 2018

Recent Pins

Follow Me on Pinterest