Ricotta, Vegetable and Ham Pie Recipe

Name: Ricotta, Vegetable and Ham Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fresh mushrooms, sliced; 2 tablespoons butter; 2 cups zucchini, coarsely grated; 1 cup sweet red pepper, diced; 2 garlic cloves, minced; 1 cup cooked ham, diced; ½ cup green onion, chopped; 0.5 (10 ounce) package frozen spinach, chopped, thawed, and squeezed dry; 9 large eggs; 2 cups ricotta cheese; ½ cup parmesan cheese, grated; 2 tablespoons olive oil; ¼ cup fresh dill, chopped; ¾ teaspoon salt; ½ teaspoon fresh ground black pepper

Servings: persons

8 ounces fresh mushrooms, sliced
2 tablespoons butter
2 cups zucchini, coarsely grated
1 cup sweet red pepper, diced
2 garlic cloves, minced
1 cup cooked ham, diced
½ cup green onion, chopped
0.5 (10 ounce) package frozen spinach, chopped, thawed, and squeezed dry
9 large eggs
2 cups ricotta cheese
½ cup parmesan cheese, grated
2 tablespoons olive oil
¼ cup fresh dill, chopped
¾ teaspoon salt
½ teaspoon fresh ground black pepper

1
In a large skillet, saute mushrooms in butter for about 5 minutes until most of the liquid is gone.
2
Add grated zucchini and diced sweet red pepper; saute 3 minutes.
3
Add garlic, ham and green onions to the pan, and stir well.
4
Stir in spinach and remove pan from heat to cool slightly.
5
In a large bowl, mix eggs and ricotta.
6
Stir in parmesan, olive oil, dill, salt and pepper.
7
Add the vegetable mixture and stir to combine.
8
Pour into a greased 12x8 inch pan and bake at 350F for 35 minutes, until set in the center.
9
Alternatively, you can use a large quiche dish; it will be thicker so allow an extra 10 minutes of baking.
10
Cool 5 minutes before cutting.

940

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces fresh mushrooms, sliced, 2 tablespoons butter, 2 cups zucchini, coarsely grated, 1 cup sweet red pepper, diced, and more.

Yes, Ricotta, Vegetable and Ham Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ricotta, Vegetable and Ham Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions