Prosciutto, Sundried Tomato and Gruyere Quiche
Ingredients
Crust
  • 1 pre-made pie crust
Filling
  • 6 eggslightly beaten
  • 1/2pint cherry tomatoes
  • 1/2tbsp olive oil
  • 1 1/2cups milk
  • 1/4-1/3cup sliced sundried tomatoes
  • 1/2-3/4cup grated Gruyere cheese
  • 1/3cup grated white cheddar cheese
  • 3-4 pieces sliced fresh prosciutto
  • 3tbsp chopped fresh parsley
  • 1tsp dried basil
  • salt & pepper
Instructions
  1. Place pie crust in deep dish pie pan. Preheat oven to 350 F
  2. In a small pan heat the olive oil. Add the cherry tomatoes and over medium heat cook for a few minutes until they begin to soften and burst. Remove from heat, sprinkle with a tiny pinch of salt and set aside.
  3. In a large mixing bowl combine all remaining filling ingredients. Add in the cherry tomatoes. Stir to evenly combine
  4. Pour mixture into pie crust and bake for 55-60 minutes. Let cool and enjoy!
Recipe Notes

*I used 2% milk to give a creamier consistency vs almond milk. Half and half or heavy whipping cream are two options for richer flavor