Ingredients for Ricotta Vegetable And Ham Pie
- Fresh Mushrooms
- 2 tablespoons butter
- 1 medium zucchini, grated
- 1/2 cup diced sweet red pepper
- Garlic Cloves
- Cooked Ham
- Green Onion
- Frozen Spinach
- 4 large eggs
- Ricotta Cheese
- Parmesan Cheese
- 1 tablespoon olive oil
- Fresh Dill
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
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How to Make Ricotta Vegetable And Ham Pie
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 8 ounces of sliced mushrooms and sauté for 5 minutes, or until most of the liquid has evaporated.
- Add 1 medium zucchini, grated, and 1/2 cup diced sweet red pepper to the skillet.
- Sauté for 3 minutes, stirring occasionally.
- Add 2 cloves of minced garlic, 4 ounces of diced ham, and 2 tablespoons of chopped green onions. Stir well and cook for 1 minute.
- Stir in 5 ounces of fresh spinach and remove the skillet from the heat. Allow the mixture to cool slightly.
- In a large bowl, whisk together 4 large eggs and 15 ounces of ricotta cheese until smooth.
- Stir in 1/2 cup grated Parmesan cheese, 1 tablespoon olive oil, 1 tablespoon fresh dill (chopped), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the cooled vegetable and ham mixture to the ricotta mixture and stir gently to combine.
- Pour the mixture into a greased 12x8 inch baking pan (or a large quiche dish).
- If using a quiche dish, add 10 minutes to the baking time.
- Bake in a preheated oven at 350°F (175°C) for 35 minutes, or until the center is set and the top is lightly golden brown. Let cool for 5 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
14g
Fat
76g
Carbs
3g
