Ham and Spring Vegetable Ricotta Quiche

The beginning of spring marks that brief moment when we are invited to slowly emerge from our dens, shielding our blinking eyes from the bright sun, and looking for fresh food.  In many cases, we’ve spent the last few months holed away, surviving off of leftovers of soup, soup and more soup. While there is absolutely nothing wrong with soup, in fact it’s a favorite meal, spring allows us to branch out, thaw out and taste the newness of the season.  This recipe is one that incorporates some of those fresh new flavors of spring, the flavors that remind us what it’s like to feel alive again. Enjoy!


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Ham and Spring Vegetable Ricotta Quiche
Instructions
  1. In a medium bowl, whisk together the flour, salt, and olive oil. Gradually add the cold water, kneading with your hands until the dough is just combined. Knead until smooth.
  2. Remove the dough from the bowl onto a lightly floured surface. Roll the dough until it is large enough to cover the bottom and sides of your pie dish. I used a 9 inch pie dish and rolled it to about ¼ inch thick.
  3. Gently lift the dough, and place inside the pie dish. If it rips a little en route to the dish, just smooth the tears once it’s situated in the dish.
  4. Heat oven to 350 degrees.
  5. In a large bowl, whisk together the ricotta, 5 eggs and parmesan until smooth.
  6. In a large saute pan, warm 2 Tbsp olive oil, over medium high heat, add the diced garlic and let it saute until fragrant, about 30 seconds.
  7. Add the chopped bell pepper, zucchini and onion to the pan. Saute until softened, and onions are slightly transparent. Add about ½ tsp of salt and pepper (taste it to see if you need/want more). Remove veggies from the pan into a bowl and set aside while you brown the ham.
  8. Add cubed (sliced) ham to the pan and quickly brown. You really just want the ham warmed and a little crispy. It only needs about 3 minutes. You will want to add about another Tbsp of olive oil because the ham will absorb the leftover moisture from the veggies.
  9. Once the ham is slightly crisp, add the veggies back to the pan, give it a quick stir and then add the watercress leaves. You only need them to wilt a little to infuse all of the flavors. They need about 1 minute to infuse with all of the other ingredients. Remove the pan from the heat and allow the ingredients to cool to room temperature. You want to do this so that when you add it to the egg mixture it does not prematurely cook the eggs. At this point taste the mixture and decide whether you’d like to add more salt and pepper.
  10. Once the veggie and ham mixture is cooled to room temperature, add it to the egg mixture and stir it until well combined.
  11. Gently pour the mixture into the prepared pie crust. Smooth it out so that it bakes evenly.
  12. Place in the heated oven for about 40 -45 minutes. Check after 35 minutes to see if the middle is set completely (no longer jiggly). You can use a toothpick inserted in the center to make sure it is cooked through.
  13. Serve immediately, with a little sriracha on top for a little kick!
Recipe Notes

*Meal Prep Tips:

-Prepare the crust ahead of time, the day before, wrap it in plastic wrap, and let it chill in the fridge. When you’re ready to use, let it sit at room temperature for about 30 minutes before rolling it out.

-Chop the veggies and the ham the day before, and then once you’re ready to make them you have the chopping done.

-Watercress is a great spring vegetable with a mild mustard taste that goes well with the ham. If you don’t like watercress, you can substitute in spinach or arugula.  

-This quiche makes a great make ahead lunch or breakfast for the week. Bake it on a Sunday, and then have leftovers for the week!

 

Recipe by CarlieMaridakis

Olive oil streams through my veins, pasta peppers my life and sugar sprinkles my soul, and in an effort to let my inner foodie shine, I bring you The HoneyBatter. A blog that focuses on not only enjoying food, but also the stories that inspire the recipes.

As a completely self-taught/dad taught/mom taught/family taught home cook and baker, I aim to share some of my own recipes along with the ones I've stumbled upon in my favorite blogs and books. My biggest goal is that you are able to find something with which you can create your own story.

Culinary school has always been a dream, and while I have members of my family who are talented chefs, for now I’ll stick to trial and error as the ultimate teacher.  So, read on and choose the recipes that resonate with you...

--Because life's too short not to care about what you eat.

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