Capsicum & ham quiche

Capsicum & ham quiche

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

Lynn Lewis

Serves: 6 

  • 1 unbaked, 24 cm, deep-dish pastry case (made from 1 sheet frozen shortcrust pastry)
  • 1 tablespoon (15ml) 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

Prep:10min  ›  Cook:1hr5min  ›  Ready in:1hr15min 

  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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