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Ricotta, Vegetable & Ham Pie


8    ounces (250 g) fresh mushrooms, sliced
2    tablespoons (30 mL) butter
2    cups (500 mL) coarsely grated zucchini
1    cup (250 mL) diced sweet red pepper
2    garlic cloves, minced
1    cup (250 mL) diced cooked ham
1/2    cup (125 mL) chopped green onions
1/2    package (10-ounce/300 g) frozen chopped spinach, thawed and squeezed dry
9    large eggs
2    cups (500 g) ricotta cheese
1/2    cup (125 mL) grated parmesan cheese
2    tablespoons (30 mL) olive oil
1/4    cup (50 mL) chopped fresh dill
3/4    teaspoon (3 mL) salt
1/2    teaspoon (2 mL) fresh ground black pepper


In a large skillet, sauté mushrooms in butter for about 5 minutes until most of the liquid is gone. Add grated zucchini and diced sweet red pepper; sauté 3 minutes. Add garlic, ham and green onions to the pan, and stir well. Stir in spinach and remove pan from heat to cool slightly.

In a large bowl, mix eggs and ricotta. Stir in parmesan, olive oil, dill, salt and pepper. Add the vegetable mixture and stir to combine.

Pour into a greased 12x8-inch (30x19 cm) pan and bake at 350ºF (180ºC) for 35 minutes, until set in the centre. (Alternatively, you can use a large quiche dish: it will be thicker so allow an extra 10 minutes of baking.) Cool 5 minutes before cutting.

Makes 6 servings.

Ricotta, Vegetable & Ham Pie

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