Rosalie’s Cheese And Spinach Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | Entrees, Usenet | 1 | Pie |
INGREDIENTS
| 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 | Zucchini, thinly sliced | |
| 1/4 | c | Yellow onion, diced |
| 6 | Mushrooms, thinly sliced | |
| 2 | oz | Ham, Danish-style |
| diced | ||
| 2 | T | Butter |
| Nutmeg, salt and white | ||
| pepper to taste | ||
| Olive oil |
INSTRUCTIONS
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 : UCLA
Comprehensive Epilepsy Program :
{ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam : Copyright (C) 1986
USENET Community Trust From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1881
Calories From Fat: 1190
Total Fat: 135.3g
Cholesterol: 512.4mg
Sodium: 2672.5mg
Potassium: 3349.9mg
Carbohydrates: 62.3g
Fiber: 22.9g
Sugar: 13.2g
Protein: 119.6g