| 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 |
sm |
Zucchini, thinly sliced |
| 1/4 |
c |
Yellow onion, diced |
| 6 |
lg |
Mushrooms, thinly sliced |
| 2 |
oz |
Ham (Danish-style), diced |
| 2 |
tb |
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
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