Capsicum & Ham Quiche

    1 hour 15 minutes

    All capsicums are rich in vitamin C, but red ones are an especially good source.

    30 people made this

    Serves: 6 

    • 1 unbaked, 24 cm, deep-dish pastry case (made from 1 sheet frozen shortcrust pastry)
    • 1 tablespoon vegetable oil
    • 1 medium onion, finely chopped
    • 1 medium red capsicum, seeded and finely chopped
    • ½ cup (55 g) finely chopped lean ham
    • 1 cup (260 g) reduced-fat ricotta cheese
    • 1 cup low-fat plain yogurt
    • 3 large eggs
    • ¼ teaspoon salt
    • freshly ground black pepper, to taste

    Preparation:10min  ›  Cook:1hour5min  ›  Ready in:1hour15min 

    1. Preheat oven to 210°C. Prick bottom of pastry case with a fork. Bake 8 minutes. Remove from oven. Reduce temperature to 160°C.
    2. Heat oil in a large non-stick frying pan over medium heat. Add onion; sauté until softened, 5 minutes. Add capsicum; sauté 2 minutes. Stir in ham. Spoon mixture into pastry case.
    3. Process the ricotta, yogurt, eggs, and salt and pepper in a blender or food processor until very smooth, about 2 minutes. Pour over mixture in pastry case; stir gently.
    4. Bake until mixture is set but still slightly wobbly in the centre, 45 to 55 minutes. Remove to a wire rack; cool slightly. Serve warm or at room temperature.

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