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Broccoli, ham and cheese pie
Broccoli, ham and cheese pie
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Delicious broccoli, ham, and cheese pie - perfect for a quick mid-week meal and tasty lunchbox leftovers.
Ingredients:
  • 300g (2 cups) plain flour
  • 125g butter, cubed
  • 75g (3/4 cup) grated cheddar
  • 1 lemon, rind finely grated, juiced
  • 20.00 gm water
  • 375g broccoli florets, cut into small, even pieces
  • 100g sliced leg ham, cut into thick strips
  • 100g gouda cheese slices, cut into thick strips
  • 250g fresh ricotta
  • 4 eggs, lightly whisked
  • 80mls (1/3 cup) milk
  • 2 green shallots, chopped
Instructions:
  • Heat your oven to a toasty 220°C (200°C for fan-forced ovens).
  • Create the pastry by combining flour and butter in a food processor until it looks like coarse breadcrumbs. Add cheddar, lemon rind, 1 tablespoon lemon juice, and water, processing until it just forms a dough. Add another tablespoon of lemon juice if needed. Shape into a disc on a work surface, wrap in plastic, and chill in the fridge for 20 minutes.
  • Take 3/4 of the pastry and roll it out between non-stick baking paper to create a large 38cm disc. Gently place the pastry into a 24cm springform pan and press it into the base and sides using your fingers. Wrap the remaining pastry and store it in the freezer as you prepare the filling.
  • For the filling, blanch broccoli in boiling water for 1-2 minutes until tender-crisp. Shock in cold water, drain. Layer broccoli, ham, and cheese on pastry. Mix ricotta, eggs, milk, green shallots, salt, and pepper. Pour over the layered ingredients. Grate frozen pastry over the top before baking.
  • Start by baking in a preheated oven for 15 minutes. Then, lower the oven temperature to 180°C (180°C fan-forced) and continue baking for 50-60 more minutes until the filling is set and the pastry is golden brown.

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