Ricotta, Vegetable & Ham Pie
- By: Jennifer Zuk
8 ounces (250 g) fresh mushrooms, sliced
2 tablespoons (30 mL) butter
2 cups (500 mL) coarsely grated zucchini
1 cup (250 mL) diced sweet red pepper
2 garlic cloves, minced
1 cup (250 mL) diced cooked ham
1/2 cup (125 mL) chopped green onions
1/2 package (10-ounce/300 g) frozen chopped spinach, thawed and squeezed dry
9 large eggs
2 cups (500 g) ricotta cheese
1/2 cup (125 mL) grated parmesan cheese
2 tablespoons (30 mL) olive oil
1/4 cup (50 mL) chopped fresh dill
3/4 teaspoon (3 mL) salt
1/2 teaspoon (2 mL) fresh ground black pepper
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.
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.
Pour into a greased 12x8-inch (30x19 cm) pan and bake at 350ºF (180ºC) for 35 minutes, until set in the centre. (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.
Makes 6 servings.