Italian Vegetable Quiche
Easy to make crustless vegetable quiche.
Servings 4 servings
Calories 402kcal
Ingredients
- 6 to 8 oz. button mushrooms, cleaned and sliced
- 1 sweet bell pepper, diced
- 1 medium sized zucchini, sliced thinly
- 2 tbsp extra virgin olive oil
- 1 cup cooked ham, diced, about 8 ounces
- 1 lbs ricotta cheese
- 1 cup mozzarella cheese, grated
- 3 lg eggs, beaten
- 1 can spinach, (14 to 16 oz.), thoroughly drained and dried
- 1 1/2 tbsp dried dill weed
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat oven to 350°.
- In a large skillet on medium high heat, add the olive oil and saute the mushrooms until the moisture is release and evaporated, (5 or 6 mins.), then add the pepper and zucchini and cook until slightly softened, (5 to 7 minutes). Remove to a large bowl to cool, 10 mins.
- Once cooled, add the remaining ingredients and fold together. Be sure to drain the spinach well and squeeze as much moisture out as you can. I use paper towels for this.
- Place ingredients into a greased, 9 1/2 inch pie plate, (or similar oven safe container), and place into the oven, 45 to 55 minutes until the edge starts to brown.
- Let cool 15 to 20 minutes before serving.
Notes
- Serve with good, crusty bread.
- Leftovers are delicious and can be reheated in the microwave or frozen.
- Omit the ham for a vegetarian version.
Nutrition
Calories: 402kcal