Zucchini and Ham Pie with Dill
Delight your taste buds with this savory and satisfying Zucchini and Ham Pie with Dill, a crowd-pleasing dish perfect for brunch, lunch, or a light dinner. Packed with refreshing zucchini, smoky ham, and fragrant fresh dill, this recipe effortlessly combines wholesome ingredients with creamy ricotta and Parmesan cheeses for a luxurious filling. The silky egg and heavy cream mixture binds it all together, creating a perfectly set texture nestled in a flaky pie crust. Quick to prepare in just 20 minutes and baked to golden perfection, this simple-yet-elegant dish is both comforting and sophisticated. Whether served warm or at room temperature, each slice boasts vibrant flavors and a delightful balance of creaminess and crunch, making it a go-to recipe for family gatherings or weekday meals.
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Recipe Information
Ingredients
- 2 medium zucchini
- 150 grams ham
- 2 tablespoons fresh dill
- 3 large eggs
- 120 milliliters heavy cream
- 150 grams ricotta cheese
- 50 grams grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece pre-made pie crust
Instructions
Preheat your oven to 375°F (190°C).
Wash and trim the ends of the zucchini. Grate them using a box grater or food processor, then squeeze out excess moisture with a clean kitchen towel.
Dice the ham into small cubes.
Finely chop the fresh dill.
In a large bowl, whisk together the eggs, heavy cream, and ricotta cheese until smooth.
Stir in the grated Parmesan cheese, salt, black pepper, and 2 tablespoons of all-purpose flour.
Add the zucchini, ham, and dill to the mixture. Stir well to combine.
Roll out the pre-made pie crust into a pie dish. Press it gently into the dish and trim any excess edges.
Brush the pie crust with 1 tablespoon of olive oil to prevent it from becoming soggy.
Pour the zucchini and ham filling into the pie crust, spreading it evenly.
Bake in the preheated oven for 35-40 minutes, or until the pie is set and golden brown on top.
Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 173 mg | 13% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 309 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
