Ham, Leek, And Ricotta Pie Recipe by Chris Gan
Ham, Leek, and Ricotta Pie Cooking Instructions 35 to 50 minutes 1 Prepare the Pie Crust: Roll it on a lightly floured surface to 1/4” thick. Transfer it to a deep dish pie plate and flute the edges. Cover with plastic wrap and place in the refrigerator for 30 minutes. (You can actually chill it up to 5 days, if you need to). 2 Preheat the oven to 375°F (190°C) 3 Carefully place crinkled parchment paper into the pie shell, and pour in pie weights (or dry beans or uncooked rice). The weights will prevent the bottom crust from puffing up and should also help support the sides of the crust while it blind bakes. 4 Bake the pie crust in the preheated oven for 15 minutes, or until the edges are slightly browned. 5 Remove the parchment paper and pie weights, then prick the bottom crust all over with a fork. Return the pie crust to the oven to bake for an additional 7 minutes or until the bottom crust is lightly browned. 6 Remove the pie crust from the oven, and allow it to cool slightly while you prepare the filling ingredients. ⭐️Lower the oven temperature to 350°F (180°C) 7 Thinly slice the leeks, and transfer the slices to a bowl of water. Agitate the slices in the water to remove dirt and grit. Then, drain them in a fine sieve, and rinse with fresh water. Allow to drain well. 8 Sauté the leeks in olive oil until they are softened. Transfer them to a bowl, and allow them to cool slightly. 9 Slice the ham into small cubes and set aside. 10 Transfer the ricotta cheese to a bowl, and beat in the eggs one at a time until smooth. Add salt and freshly ground pepper, and stir well. 11 Fold the mozzarella cheese, ham, leeks, and thyme into the ricotta/egg mixture. 12 Transfer the filling to the pie crust. Bake in the preheated 350°F oven for 35 to 50 minutes, or until the top is light golden brown and the filling is fully cooked. Allow to cool on a wire rack. 13 Serve warm with your favorite vegetable side dish. 😋. It can also be served cold, if you prefer. Refrigerate any leftovers for up to five days. 1 Prepare the Pie Crust: Roll it on a lightly floured surface to 1/4” thick. Transfer it to a deep dish pie plate and flute the edges. Cover with plastic wrap and place in the refrigerator for 30 minutes. (You can actually chill it up to 5 days, if you need to). 1 Prepare the Pie Crust: Roll it on a lightly floured surface to 1/4” thick. Transfer it to a deep dish pie plate and flute the edges. Cover with plastic wrap and place in the refrigerator for 30 minutes. (You can actually chill it up to 5 days, if you need to). 2 Preheat the oven to 375°F (190°C) 2 Preheat the oven to 375°F (190°C) 3 Carefully place crinkled parchment paper into the pie shell, and pour in pie weights (or dry beans or uncooked rice). The weights will prevent the bottom crust from puffing up and should also help support the sides of the crust while it blind bakes. 3 Carefully place crinkled parchment paper into the pie shell, and pour in pie weights (or dry beans or uncooked rice). The weights will prevent the bottom crust from puffing up and should also help support the sides of the crust while it blind bakes. 4 Bake the pie crust in the preheated oven for 15 minutes, or until the edges are slightly browned. 4 Bake the pie crust in the preheated oven for 15 minutes, or until the edges are slightly browned. 5 Remove the parchment paper and pie weights, then prick the bottom crust all over with a fork. Return the pie crust to the oven to bake for an additional 7 minutes or until the bottom crust is lightly browned. 5 Remove the parchment paper and pie weights, then prick the bottom crust all over with a fork. Return the pie crust to the oven to bake for an additional 7 minutes or until the bottom crust is lightly browned. 6 Remove the pie crust from the oven, and allow it to cool slightly while you prepare the filling ingredients. ⭐️Lower the oven temperature to 350°F (180°C) 6 Remove the pie crust from the oven, and allow it to cool slightly while you prepare the filling ingredients. ⭐️Lower the oven temperature to 350°F (180°C) 7 Thinly slice the leeks, and transfer the slices to a bowl of water. Agitate the slices in the water to remove dirt and grit. Then, drain them in a fine sieve, and rinse with fresh water. Allow to drain well. 7 Thinly slice the leeks, and transfer the slices to a bowl of water. Agitate the slices in the water to remove dirt and grit. Then, drain them in a fine sieve, and rinse with fresh water. Allow to drain well. 8 Sauté the leeks in olive oil until they are softened. Transfer them to a bowl, and allow them to cool slightly. 8 Sauté the leeks in olive oil until they are softened. Transfer them to a bowl, and allow them to cool slightly. 9 Slice the ham into small cubes and set aside. 9 Slice the ham into small cubes and set aside. 10 Transfer the ricotta cheese to a bowl, and beat in the eggs one at a time until smooth. Add salt and freshly ground pepper, and stir well. 10 Transfer the ricotta cheese to a bowl, and beat in the eggs one at a time until smooth. Add salt and freshly ground pepper, and stir well. 11 Fold the mozzarella cheese, ham, leeks, and thyme into the ricotta/egg mixture. 11 Fold the mozzarella cheese, ham, leeks, and thyme into the ricotta/egg mixture. 12 Transfer the filling to the pie crust. Bake in the preheated 350°F oven for 35 to 50 minutes, or until the top is light golden brown and the filling is fully cooked. Allow to cool on a wire rack. 12 Transfer the filling to the pie crust. Bake in the preheated 350°F oven for 35 to 50 minutes, or until the top is light golden brown and the filling is fully cooked. Allow to cool on a wire rack. 13 Serve warm with your favorite vegetable side dish. 😋. It can also be served cold, if you prefer. Refrigerate any leftovers for up to five days. 13 Serve warm with your favorite vegetable side dish. 😋. It can also be served cold, if you prefer. Refrigerate any leftovers for up to five days. 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