Rosalie's cheese and spinach pie

1 pie

Ingredients

Quantity Ingredient
1 pounds Ricotta cheese (skim-milk)
4 ounces Gruyere cheese, grated (or Swiss cheese)
1 Egg, lightly beaten
10 ounces Spinach, cooked (1 package of frozen spinach, or use fresh)
2 smalls Zucchini, thinly sliced
¼ cup Yellow onion, diced
6 larges Mushrooms, thinly sliced
2 ounces Ham (Danish-style), diced
2 tablespoons Butter
Nutmeg, salt and white pepper, to taste
Olive oil

Directions

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 _Gourmet_ magazine in the late 1970s. I have modified the recipe somewhat from the published version to make it less stringy and sticky.

: Difficulty: easy.

: Time: 15 minutes preparation, 45 minutes baking and cooling.

: Precision: approximate measurement OK.

: Pamela McGarvey

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