A Hug in a Pie: My Ricotta, Mozzarella, and Ham Quiche

I remember the first time I stumbled upon this recipe, tucked away in a promotional booklet for saffron. It was one of those moments where a recipe just calls to you – simple, appealing, and promising deliciousness without a fuss. I hadn’t made it yet, but the image of a golden crust filled with creamy ricotta, savory ham, and melting mozzarella was already etched in my mind. It reminded me of those comforting Sunday mornings, the kind where the aroma of baking fills the house, and everyone gathers around the kitchen table, ready for a relaxed start to the day. This quiche, with its humble ingredients and straightforward preparation, felt like a secret handshake into that world of effortless homey cooking, a promise of warmth and satisfaction on a plate.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6-8
• Yield: 1 pie
• Dietary Type: Vegetarian Option Available

Ingredients

This quiche is wonderfully straightforward, relying on a few key players to deliver its satisfying flavor and texture. Here’s what you’ll need:

• 1 uncooked pie shell (a standard 9-inch pie crust works perfectly. You can use store-bought or your favorite homemade recipe.)
• 250 g ricotta cheese (whole milk ricotta will yield the creamiest results.)
• 200 g cubed ham (diced ham provides little bursts of savory goodness throughout the quiche. Good quality deli ham is ideal.)
• 200 g mozzarella cheese, cubed (fresh mozzarella will melt beautifully, but pre-shredded or block mozzarella works just as well.)
• 3 large eggs
• ¼ teaspoon saffron (this is the star spice that gives a subtle hue and an elegant, earthy note.)
• 2 tablespoons grated Parmesan cheese (for an extra layer of salty, nutty flavor.)
• Salt and freshly ground black pepper, to taste

Equipment Needed

For this recipe, you won’t need a whole arsenal of fancy gadgets. Most of what you’ll require is standard kitchen fare:

• Oven
• Ovenproof pie dish
• Medium-sized mixing bowl
• Whisk
• Measuring spoons and cups

Instructions

Creating this delightful quiche is remarkably simple. The key is to ensure everything is well-combined and baked to perfection.

1. Preheat Your Oven and Prepare the Dish: Begin by preheating your oven to 200°C (approximately 400°F). While the oven heats up, grease an ovenproof pie dish. This step is crucial to prevent sticking and ensure a clean release of the finished quiche.

2. Whisk the Eggs and Saffron: In a medium-sized mixing bowl, whisk together the 3 large eggs. Add the ¼ teaspoon of saffron to the eggs and continue to whisk until the saffron is well distributed and imparts a subtle yellow-orange hue to the egg mixture. The saffron’s delicate threads will infuse the entire quiche with its distinctive aroma and color.

3. Incorporate the Filling Ingredients: Now, it’s time to add the heart of our quiche. Blend the 250 g of ricotta cheese into the egg and saffron mixture. Next, add the 200 g of cubed ham and the 200 g of cubed mozzarella cheese. Finally, stir in the 2 tablespoons of grated Parmesan cheese. Gently mix everything together until all the ingredients are evenly distributed throughout the filling.

4. Season to Perfection: Season the mixture generously with salt and freshly ground black pepper to your taste. Remember that the ham and Parmesan cheese will add some saltiness, so start with a moderate amount and adjust as needed. A good pinch of both will really enhance the flavors of the filling.

5. Fill the Pastry Shell: Carefully pour the prepared filling mixture into the uncooked pie shell. Ensure the filling is spread evenly within the shell.

6. Bake Until Golden and Set: Place the quiche in the preheated oven. Bake for approximately 20 minutes, or until the pastry is golden brown and the filling is set. You’ll know the filling is set when the center is firm to the touch and no longer appears liquidy. An inserted knife should come out clean if you test near the center.

7. Cool and Serve: Once baked to perfection, remove the quiche from the oven. Allow it to cool for a little while before serving. This resting period helps the filling to firm up further and makes it easier to slice. Serve warm, ideally with a crisp, fresh salad to balance the richness of the quiche.

Expert Tips & Tricks

Having spent years in professional kitchens, I’ve learned a few tricks that can elevate even the simplest of dishes.

• Ricotta Quality: While any ricotta will work, using a good quality, whole-milk ricotta will make a noticeable difference in the creaminess and richness of your quiche filling. If your ricotta seems a bit watery, you can strain it through a fine-mesh sieve lined with cheesecloth for about 30 minutes to remove excess liquid.
• Saffron Infusion: For an even more pronounced saffron flavor, you can steep the saffron threads in a tablespoon of warm (not hot) milk or water for about 10 minutes before adding them to the eggs. This helps to release their color and aroma more effectively.
• Ham Choice: The type of ham you use can impact the final flavor. A good quality smoked ham will add a lovely depth, while a milder ham will let the cheeses and ricotta shine. If you have leftover cooked ham, dice it up and use it – it’s a fantastic way to avoid waste and add homemade flavor.
• Mozzarella Melt: For the best melt and texture, I prefer to cube fresh mozzarella. However, if you’re in a rush, pre-shredded mozzarella is perfectly fine. Just be aware that pre-shredded cheeses sometimes contain anti-caking agents that can affect meltability.
• Preventing a Soggy Bottom: While this recipe uses an uncooked shell and a relatively short baking time, to be extra sure your crust stays crisp, you can blind-bake your pie shell for about 10-12 minutes at 200°C (400°F) before adding the filling. Just be sure to prick the bottom with a fork and line it with parchment paper and pie weights (or dried beans/rice) for the blind bake.

Serving & Storage Suggestions

This Ricotta, Mozzarella, and Ham Quiche is incredibly versatile. It’s wonderful served warm for brunch, lunch, or a light supper.

• Serving: A side salad with a light vinaigrette is the classic pairing, offering a refreshing contrast to the rich quiche. A sprinkle of fresh chives or parsley over the top just before serving adds a pop of color and freshness. This quiche is also delicious served at room temperature, making it ideal for picnics or potlucks.
• Storage: Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place a slice in a moderate oven (175°C / 350°F) for about 10-15 minutes, or until warmed through. Alternatively, you can gently reheat it in a microwave on medium power, though this may result in a slightly softer crust. Freezing is also an option; wrap individual slices tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator and reheat as directed.

Nutritional Information

Here’s an estimated nutritional breakdown for a serving of this quiche. Please note that these are approximate values and can vary based on the specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	417.2 kcal
Calories from Fat
Total Fat	27.7 g	42%
Saturated Fat	12 g	60%
Cholesterol	172.1 mg	57%
Sodium	965.7 mg	40%
Total Carbohydrate	16 g	5%
Dietary Fiber	1.1 g	4%
Sugars	0.7 g	2%
Protein	25.1 g	50%

Variations & Substitutions

While this recipe is delightful as is, feel free to experiment!

• Vegetarian Option: Omit the ham and consider adding sautéed mushrooms, spinach, roasted red peppers, or even small florets of blanched broccoli. Ensure you sauté any vegetables that contain a lot of water to avoid a soggy filling.
• Cheese Swap: If you’re not a fan of mozzarella, Gruyère, Swiss, or even a sharp cheddar can be used.
• Herbal Notes: Fresh herbs like chives, parsley, or a hint of thyme chopped and added to the filling can bring another dimension of flavor.
• Crust Alternatives: For a gluten-free version, use a pre-made gluten-free pie crust or create your own with a blend of gluten-free flours.

FAQs

Q: Can I make this quiche ahead of time?
A: Yes, you can assemble the quiche and refrigerate it for up to 24 hours before baking. You might need to add a few extra minutes to the baking time if baking from chilled.

Q: What can I do if my ricotta is too watery?
A: If your ricotta seems very wet, gently press it through a fine-mesh sieve lined with cheesecloth for about 30 minutes to drain off excess liquid before adding it to the filling.

Q: How do I know when the quiche is fully cooked?
A: The filling should be set and slightly puffed, and the edges of the pastry should be golden brown. You can insert a knife near the center; it should come out clean.

Q: Can I use a different type of cheese instead of mozzarella?
A: Absolutely! Gruyère, Swiss, or even a sharp cheddar would be delicious substitutions for mozzarella, offering different flavor profiles.

Q: Is this quiche suitable for a light meal?
A: Definitely. Served with a crisp green salad, this quiche makes for a satisfying and balanced light lunch or dinner.

Final Thoughts

This Ricotta, Mozzarella, and Ham Quiche is a testament to the beauty of simple, well-executed cooking. It’s a dish that brings comfort, versatility, and undeniable deliciousness to the table. Whether you’re preparing it for a leisurely weekend brunch or a quick weeknight meal, it’s sure to be a crowd-pleaser. I encourage you to try this recipe, savor the process, and enjoy the warm, comforting flavors. Perhaps you’ll find yourself creating your own cherished memories around this humble yet magnificent pie. Happy cooking!