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Watercress, courgette and ham quiches recipe

Watercress, courgette and ham quiches recipe

1 rating

Made with buttery pastry and a mouthwatering ham and watercress filling, garnished with courgette slices and creamy ricotta, these gorgeous mini quiches are so simple to make and perfect for packing away into your picnic hamper. See method

  • Serves 6
  • 15 mins to prepare and 55 mins to cook, plus cooling
  • 412 calories / serving
  • Freezable

Ingredients

  • 320g pack ready rolled shortcrust pastry
  • 1 tbsp olive oil
  • 2 courgettes, sliced
  • 85g pack watercress, chopped, plus extra to serve
  • 125g thick-cut ham, finely chopped
  • 2 eggs, lightly beaten
  • 200ml single cream
  • 100g ricotta

Each serving contains

  • Energy

    1715kj
    412kcal     21%

  • Fat

    30g 43%

  • Saturates

    13g 64%

  • Sugars

    2g 3%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 23g Protein 13.8g Fibre 1.9g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Roll the pastry until the rectangle is about a third larger. Cut into 6 even pieces and use to line 6 fluted tart tins, leaving the excess pastry hanging over the tin edges. Prick the bases with a fork. Lay a piece of nonstick baking paper over each tin and fill with baking beans. Bake for 15 mins, then remove the paper and beans. Bake for 8-10 mins, until the pastry is pale golden. Trim the excess pastry.
  2. Turn the oven to gas 3, 170°C, fan 150°C. Put the oil in a frying pan over a high heat. Add the courgettes and cook until golden. Cool. Divide the watercress and ham among the pastry cases.
  3. Whisk the eggs and cream in a bowl. Season. Divide among the pastry cases, filling almost to the top. Arrange the courgettes on top, then dot over the ricotta. Bake for 25-30 mins, until just set. Cool slightly, release from the tins and serve with extra watercress.

Freezing and defrosting guidelines

Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

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