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 T Butter
Nutmeg, salt and white -pepper, to taste Olive oil 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