Title: Cheese & Spinach Pie
Categories: Vegetable Cheese Diet Main
Yield: 6 Servings
| 1 | lb | Ricotta cheese; part skim milk |
| 4 | oz | Gruyere cheese |
| 1 | | Egg; lightly beaten |
| 10 | oz | Spinach; cooked (frozen) |
| 2 | sm | Zucchini; thinly sliced |
| 1/4 | c | Onion; diced |
| 5 | lg | Mushrooms; thinly sliced |
| 1 | tb | Butter |
| | | Nutmeg; salt, and white pepper, to taste |
Preheat oven to 425 220 . 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 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 425 220 for about 30\40
minutes, until top is browned and knife inserted in center comes out clean.