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Recipe: Watercress, courgette and ham quiches

Perfect accompaniment to a summer bbq or for a nice hot evening with a side salad and new potatoes. Give this recipe for Watercress, courgette and ham quiches a try!

Serves 6

Preparation: 15 minutes

Cook time: 55 minutes

Calories per serving: 412



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



  1. Preheat oven to gas mark 5, 190 degrees C, fan 170 degrees C. Roll pastry and cut into 6 pieces. Place in tart tins leaving excess pastry hanging over the edge. Prick bases with fork. Lay baking paper in tins and fill with baking beans.
  2. Bake for 15 minutes, remove paper and beans. Bake for a further 8-10 minutes until pastry is pale golden. Trim excess pastry. Turn oven to gas mark 3, 170 degrees C, fan 150 degrees C.
  3. Fry courgettes until golden. Cool. Divide watercress and ham among the cases.
  4. Whisk eggs and cream in a bowl. Season. Fill almost to top of cases. Arrange courgettes on top, dot over ricotta. Bake for 25-30 minutes until just set. Serve with extra watercress.


Credit to Tesco for recipe.

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