No-Crust Vegetable & Cheese Pie

• 1/3 C Butter or Margarine
• ¼ lb Mushrooms, thinly sliced
• 1 Clove Garlic, minced or pressed
• 1 Small Zucchini, thinly sliced
• 1 C Cooked Ham, diced
• 1 pkg (10 oz.) Frozen Spinach, thawed and chopped
• 4 Eggs
• 1 lb Ricotta Cheese
• 1 C (4 oz.) Jack Cheese, shredded
• ½ t Dill Weed
• ¼ t Pepper

Melt butter in a wide frying pan over medium heat. Add mushrooms, garlic, and zucchini; cook, stirring, just until mushrooms are soft (about 3 minutes). 

Stir in ham; cook for 1 more minute. Remove from heat and set aside. Drain spinach well, then place in a small colander and press out as much water as possible. Set aside.

In a large bowl, beat eggs until blended. Add spinach, ricotta cheese, jack cheese, dill weed, pepper and mushroom mixture. Mix well. Pour into a greased 10-inch pie pan or quiche pan.

Bake at 325° oven until the center of the pie feels firm when lightly touched (35-40 Minutes).

Let pie cool for 10 minutes, then cut into wedges and serve hot. Or let cool completely and serve at room temperature. Makes about 6 main-dish servings.