A classic quiche filled with prosciutto and ricotta encased in homemade pastry.
- 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.
- Form the pastry into a disk. Wrap in plastic and refrigerate for at least 30 mins.
- 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).
- 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.
- 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.
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