---------- Recipe via Meal-Master (tm) v8.02
  Categories: Entrees, Usenet
       Yield: 1 pie
       1 lb Ricotta cheese
       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),
       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.
   *  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