Ricotta, Vegetable and Ham Pie

Ingredients

• 8 ounces fresh mushrooms
• sliced
• 2 tablespoons butter
• 2 cups zucchini
• coarsely grated
• 1 cup sweet red pepper
• diced
• 2 garlic cloves
• minced
• 1 cup cooked ham
• diced
• 12 cup green onion
• chopped
• 0.5 (10 ounce) package frozen spinach
• chopped
• thawed
• and squeezed dry
• 9 large eggs
• 2 cups ricotta cheese
• 12 cup parmesan cheese
• grated
• 2 tablespoons olive oil
• 14 cup fresh dill
• chopped
• 34 teaspoon salt
• 12 teaspoon fresh ground black pepper

Instructions

1. In a large skillet, saute mushrooms in butter for about 5 minutes until most of the liquid is gone.
2. Add grated zucchini and diced sweet red pepper; saute 3 minutes.
3. Add garlic, ham and green onions to the pan, and stir well.
4. Stir in spinach and remove pan from heat to cool slightly.
5. In a large bowl, mix eggs and ricotta.
6. Stir in parmesan, olive oil, dill, salt and pepper.
7. Add the vegetable mixture and stir to combine.
8. Pour into a greased 12x8 inch pan and bake at 350F for 35 minutes, until set in the center.
9. Alternatively, you can use a large quiche dish; it will be thicker so allow an extra 10 minutes of baking.
10. Cool 5 minutes before cutting.