January 12 2017 – Danita Troyer
- 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 center of 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.