Capsicum & Ham Quiche
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5 people made this
All capsicums are rich in vitamin C, but red ones are an especially good source.
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
- Preheat oven to 210°C. Prick bottom of pastry case with a fork. Bake 8 minutes. Remove from oven. Reduce temperature to 160°C.
- 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.
- 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.
- 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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