1 lb Ricotta cheese 1/4 C Yellow onion, diced
-(skim-milk) 6 lg Mushrooms, thinly sliced
4 oz Gruyere cheese, grated 2 oz Ham (Danish-style),
-(or Swiss cheese) -diced
1 Egg, lightly beaten 2 T Butter
10 oz Spinach, cooked Nutmeg, salt and white
-(1 package of frozen -pepper, to taste
-spinach, or use fresh) Olive oil
2 sm Zucchini, thinly sliced
Preheat oven to 425 degrees F. Cook the spinach. Drain thoroughly and
squeeze out all moisture possible. Heat butter over medium-high flame
until foamy. Add onion, zucchini and mushrooms, and saute until onion is
soft and translucent. Add ham and spinach and saute briefly to warm
through. Remove from heat.
In mixing bowl, mix together ricotta cheese and vegetables. Add grated
cheese and blend. Add beaten egg and blend thoroughly. Season to taste with
nutmeg, salt and white pepper.
Grease quiche pan with just enough olive oil to coat. Pour in mixture and
smooth the top with a spatula. Dot with 3-4 pats of butter. Bake at 425
degrees F. for about 30-40 minutes, until top is browned and knife inserted
in center comes out clean.
NOTES:
* A rich spinach pie with ham and cheese — I ate this dish at Cafe Le Rat
in Middleburg, Virginia, and was delighted to find their recipe in
_
Yields
1 pie