Burrata, Prosciutto & Basil Slab Quiche Recipe

A giant sized quiche, cooked in a 9x13 pan; you’ll have enough to feed 12. Add sliced oranges and a side of beermosas (for the adults, of course), and watch your people enjoy the dickens out of life.

Course: Breakfast & Brunch Recipes

Keyword: Breakfast and brunch, Eggs

Skill: intermediate

Servings:

Calories: 347kcal

Ingredients

2 pie crusts rounds
18 eggs
.75 cups half and half
.75 cups flour
1 tsp salt
Fresh ground pepper
1 cups fresh basil leaves, loosely packed
2 cups cherry tomatoes, some halved
12 oz burrata, sliced
6 oz prosciutto, torn

Instructions

Preheat oven to 400 degrees F.
Line the bottom of 9x13” pan with parchment paper. Line with pie crusts, cutting excess dough with a sharp knife. Ruffle top edges of dough by pinching every 1/2 inch or so together with fingers and indenting with a thumbprint.
In a large bowl crack eggs, whisk in half and half, flour, salt and pepper. Toss in 3/4 cup of basil leaves. Pour into prepared pie crust.
Arrange tomatoes, 3/4 of the burrata and 3/4 of the prosciutto atop egg mixture. Use a knife to gently tuck some of the toppings below the surface of the quiche.
Bake for 50 minutes, the top with remaining burrata and prosciutto. Return to oven and cook 10-15 minutes, or just until the center of the quiche is set. Remove from oven and cool for at least 20 minutes. Top with fresh basil leaves. Serve warm, or at room temperature.

Nutrition