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1
Crust: Cut the butter into the dry ingredients, sprinkle in the water, and mix gently just until the dough comes together.
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2
Roll the dough into a 14-inch circle, and place it in a lightly greased 9 1/2 x 2-inch removable bottom or springform pan.
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3
Prick the bottom of the dough, then refrigerate it, covered, for at least 30 minutes.
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4
Filling: Combine the ricotta, eggs, 3 tablespoons of the flour, and seasoning.
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5
Set aside.
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6
Saute the vegetables and ham in olive oil until lightly browned and most of the water has evaporated.
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7
Stir in the remaining 1 tablespoon thickener, then set aside to cool.
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8
Assembly: Bake the chilled crust in a preheated 425F oven for 16 minutes, or until its lightly browned, giving it a few pricks if its puffing up.
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9
Remove from the oven and cool slightly.
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10
Sprinkle about 1/3 of the shredded cheeses over the crust.
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11
Add the ricotta filling, then top with the vegetables.
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12
Drizzle the tomato sauce over the filling and sprinkle with the remaining cheese.
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13
Top with pepperoni if desired.
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14
Using a pie crust shield or foil to prevent the edges from over-browning, bake the quiche at 425F for 35 to 40 minutes.
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15
Remove it from the oven and let it rest for 15 to 20 minutes before slicing.
