Recipe Repeat—Burst Tomato, Prosciutto & Goat Cheese Quiche

Burst Tomato, Prosciutto & Goat Cheese Quiche is one of my favorite recipes.  The ingredients are readily available.  If you cannot find prosciutto right now, good substitutions would be bacon or ham.  I know this recipe doesn’t follow the Candida plan totally, but it is delicious!
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It is truly spring in Orlando, Florida.  It is 79 degrees outside, and the sun is shining.  The recipe I'm sharing today is perfect for spring.  The stores are full of beautiful tomatoes now.  I love pan-burst tomatoes, and they are included in this recipe.  Talk about flavor!  Then add the cheeses!  Mmmmmm!  This recipe was adapted from How Sweet Eats blog by Jessica Merchant.

Ingredients:

Crust

I used a Wholly Gluten Free 9" pie shell for my crust.  The crusts are found in the freezer section of your grocery in a package of two, and do not need to be prebaked for this recipe.  Just add your ingredients and bake at the temperature listed in the recipe directions.

Note:  The recipe from How Sweet Eats contains a crust recipe by Ms. Merchant's grandmother.  It could be adapted to be gluten free.

Filling

• 1 pint grape tomatoes
• 1/2 tablespoon olive oil
• 6 large eggs
• 1-1/2 cups heavy cream (I used Silk Dairy-Free Soy Creamer, Original)
• 3/4 cup freshly grated gruyere cheese (I used the real thing this time, but you could substitute it with Follow Your Heart dairy free mozzarella.)
• 3 tablespoons chopped fresh basil plus extra for garnish
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon black pepper
• 1/8 teaspoon salt
• 2 ounces thinly slices prosciutto torn into pieces (Prosciutto is not part of a yeast-free diet.  I only eat it sparingly and in small amounts, such as in this quiche.  Follow the guidelines of your dietitian/nutritionist as to where you are on the Candida plan.)
• 4 ounces goat cheese crumble (I do eat goat cheese.)

Instructions:

• Preheat the oven to 350 degrees F.
• Heat a skillet over medium heat and add the olive oil.  Add the tomatoes into the skillet and toss gently, cooking until the tomatoes start to burst.  Add a pinch of salt and stir.  Set them aside until they cool.
• Whisk together the eggs, cream, gruyere cheese, herbs, salt and pepper.  Place half of each of the tomatoes, prosciutto and goat cheese into the crust and pour the egg mixture over the top.  Add the remaining tomatoes, prosciutto and goat cheese, mixing them in gently.  Bake for 55 to 60 minutes, or until golden on top and set in the center. Let cool slightly before serving.  It is great served warm or cold.
• This quiche pairs well with a simple greens salad topped with olive oil and salt.  (You could add a bit of rice wine vinegar to the greens for your friends not on the Candida diet.)

Ready to Eat!

Right out of the oven!

I hope you will try this fantastic spring quiche!