Zucchini and Ricotta Quiche with Ham

To prepare the tart, first cut the cold butter into cubes and place it in a bowl with the salt 1. Add the flour 2 as well and work the ingredients with your fingertips until you obtain a sandy, crumbly mixture 3.

At this point pour in the very cold water 4 and continue to work the dough quickly 5 until the flour has been absorbed 6.

Transfer onto a work surface and knead just long enough to form a compact dough ball 7. Wrap the dough in plastic wrap and let it rest in the refrigerator until ready to use. In the meantime prepare the filling. Wash and trim the zucchini, then slice them 8 and cut into cubes of about 1/4 inch (5 mm) 9.

Heat a drizzle of oil in a pan with a clove of garlic 10, add the zucchini 11 and cook over medium heat for about 7 minutes, then season with salt 12.

Add the leafy greens 13 and continue cooking for another 4 minutes, until the vegetables are tender but still dry. Remove the garlic, adjust the seasoning with salt 14 and let cool slightly. Cut the cooked ham into pieces 15.

In a bowl beat the eggs with a pinch of salt and pepper 16, then set aside two tablespoons which will be used for brushing the surface. Add the ricotta 17, the grated Grana Padano and whisk with a whisk 18 until you obtain a creamy mixture.

Also add the cooked ham 19 and the now-warm vegetables 20, then mix the filling well. Take the pâte brisée back out of the refrigerator. If it feels too cold and stiff, lightly beat it with the rolling pin to soften it. Divide it into two parts and roll out the first on a lightly floured surface until you reach a thickness of about 1/8–3/16 inch (3–4 mm) 21.

Line a 9-inch pan with the pastry, pressing it well even along the edges 22. Trim the excess pastry and prick the bottom with the tines of a fork or with a small knife 23. Pour the filling inside and level it with a spatula 24.

Roll out the second portion of pastry to the same thickness 25, then lay it over the filling, gently pressing it down. Trim any excess dough by pressing with a rolling pin along the edges 26 and seal the tart well by matching the two pastry layers. Mix the reserved egg with the milk and brush the surface of the tart 27.

Make four slits in the pastry with a small knife 28 to allow steam to escape during baking. Bake in a conventional oven preheated to 392°F for 40 minutes, placing the pan on the lower rack. Then continue baking at 356°F, moving the tart to the middle rack, for another 20 minutes or until nicely golden. Remove the tart from the oven 29 and let it cool slightly before cutting into slices and serving 30.