2 tablespoons of butter
1 medium onion (100g) finely chopped
1 3/4 cup of cooked prosciutto, crumbled (200g)
1 cup of cheddar cheese, grated (100g)
4 beaten eggs
1 pinch of salt
For the crust
2 cups of all-purpose flour (240g)
3/4 cup of cold butter, cut into small pieces (150g)
1 pinch of salt
2 tablespoons of cold water (30ml)
1 cup of tomato, seeds removed, diced (180g)
1 tablespoon of oregano
2 tablespoons of butter
1 medium onion (100g) finely chopped
1 3/4 cup of cooked prosciutto, crumbled (200g)
1 cup of cheddar cheese, grated (100g)
4 beaten eggs
1 pinch of salt
For the crust
2 cups of all-purpose flour (240g)
3/4 cup of cold butter, cut into small pieces (150g)
1 pinch of salt
2 tablespoons of cold water (30ml)
1 cup of tomato, seeds removed, diced (180g)
1 tablespoon of oregano
In a large skillet, melt the butter over low heat
Add the onion and cook until softened (about 2 minutes)
Remove from heat, add the prosciutto and cheese, and mix well
Add the beaten eggs and salt, and stir until combined
Set aside
Preheat the oven to 350°F (medium)
Prepare the crust: in a medium bowl, mix with a fork the flour and cold butter to obtain a crumbly mixture
Add the salt and water, and mix until homogeneous
With your hands, shape the dough into a ball and roll it out over a floured surface
Line a 9-inch round cake pan or pie dish with the crust, making small holes in it with a fork
Place in the preheated oven for about 30 minutes or until lightly browned
Place the reserved prosciutto and cheese mixture on top of the quiche and return to the oven
When almost set (about 8 minutes), spread the diced tomato and oregano over the top
Return to the oven until fully set (about 10 minutes)
Remove from the oven and sprinkle with chopped parsley, forming a ring
Transfer to a decorative plate and serve warm
224 calories per slice
