1 lb Ricotta cheese
-(skim-milk)
4 oz Gruyere cheese, grated
-(or Swiss cheese)
1 Egg, lightly beaten
10 oz Spinach, cooked
-(1 package of frozen
-spinach, or use fresh)
2 sm Zucchini, thinly sliced
1/4 c Yellow onion, diced
6 lg Mushrooms, thinly sliced
2 oz Ham (Danish-style),
-diced
2 tb Butter
Nutmeg, salt and white
-pepper, to taste
Olive oil
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