Serves 6

Ingredients:

Crust:

156g All purpose flour

120g unsalted butter, cold & cubed

1/8 Teaspoon fine sea salt

1/2 Teaspoon freshly cracked black pepper

1/3 Cup ice water, more if needed

1/4 Cup freshly grated strong parmesan cheese

Filling:

7 Large eggs

1/2 cup milk

1 + 1/2 Cup grated cheddar

3 Medium field tomatoes, sliced into 2-3cm rounds

4 strip’s prosciutto

freshly cracked black pepper & salt to taste

To make the crust:

Whisk the flour, salt & pepper together in a large bowl.

Add the butter cubes & begin to rub the butter into the flour mixture until you are left with almond sized pieces.

Add in the cheese & mix gently.

Add in half of the water & mix until the dough just comes together when squeezed. Add more water one tablespoon at a time if needed. Depending on your climate, you may need less or more water.

Form the dough into a flat disc, cover with cling wrap & chill in the fridge for half an hour.

Lightly flour a clean bench-top or a pastry mat & roll the dough out in a rectangle, big enough to fit a 30.5 x 20cm quiche tin.

Tuck the dough into all the nooks & crannies of the tin, don’t stretch the dough to fit the pan, otherwise you risk shrinking the dough.

Cover, & chill in the fridge for 1 hour.

Preheat oven to 180c.

Remove the crust from the fridge, place the quiche pan on a large baking tray & dock the bottom with a fork.

Cover the crust with baking paper, ensuring the sides are all covered. Fill the crust with pie weights, all the way to the top.

Blind bake for 10-12 minutes.

Remove from oven, remove weights & baking paper. Set aside.

While the crust bakes, let’s make the filling!

In a large bowl, whisk together the eggs, milk, salt & pepper until harmoginous & fluffy.

Pour the egg mixture evenly into the quiche crust, place the slices of tomato & proscuitto on top & bake in the oven for 20-25 minutes or until the eggs are cooked through. Slice, Serve on it’s own or with your favourite salad & enjoy!

Serve warm or cold.