Ricotta, Vegetable and Ham Pie |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is the 3rd place winning recipe from the Saltscapes recipe contest, egg entrée category - once again, simply delicious - 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 |
1/2 cup green onion, chopped |
0.5 (10 ounce) package frozen spinach, chopped, thawed, and squeezed dry |
9 large eggs |
2 cups ricotta cheese |
1/2 cup parmesan cheese, grated |
2 tablespoons olive oil |
1/4 cup fresh dill, chopped |
3/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. In a large skillet, sauté mushrooms in butter for about 5 minutes until most of the liquid is gone. Add grated zucchini and diced sweet red pepper; sauté 3 minutes. Add garlic, ham and green onions to the pan, and stir well. Stir in spinach and remove pan from heat to cool slightly.
2. In a large bowl, mix eggs and ricotta. Stir in parmesan, olive oil, dill, salt and pepper. Add the vegetable mixture and stir to combine.
3. Pour into a greased 12x8 inch pan and bake at 350F for 35 minutes, until set in the center. Alternatively, you can use a large quiche dish; it will be thicker so allow an extra 10 minutes of baking. Cool 5 minutes before cutting.
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