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    You are in: Home / Recipes / Ricotta, Vegetable and Ham Pie Recipe
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    Ricotta, Vegetable and Ham Pie

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    0 mins

    35 mins

    Chef mariajane's Note:

    This is the 3rd place winning recipe from the "Saltscapes" recipe contest, egg entrée category - once again, simply delicious -

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    Units: US | Metric


    1. 1
      In a large skillet, sauté mushrooms in butter for about 5 minutes until most of the liquid is gone. Add grated zucchini and diced sweet red pepper; sauté 3 minutes. Add garlic, ham and green onions to the pan, and stir well. Stir in spinach and remove pan from heat to cool slightly.
    2. 2
      In a large bowl, mix eggs and ricotta. Stir in parmesan, olive oil, dill, salt and pepper. Add the vegetable mixture and stir to combine.
    3. 3
      Pour into a greased 12x8 inch pan and bake at 350F for 35 minutes, until set in the center. Alternatively, you can use a large quiche dish; it will be thicker so allow an extra 10 minutes of baking. Cool 5 minutes before cutting.

    Ratings & Reviews:

    • on November 16, 2013


      Really enjoyed this recipe. Made a couple changes by increasing the ham abit and added chopped banana peppers & dash(es) of hot sauce to the egg mixture. I also added some shredded cheese part way through cooking time. Great recipe, thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Ricotta, Vegetable and Ham Pie

    Serving Size: 1 (339 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 458.7
    Calories from Fat 299
    Total Fat 33.3 g
    Saturated Fat 15.2 g
    Cholesterol 397.7 mg
    Sodium 660.5 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 2.4 g
    Sugars 3.7 g
    Protein 31.2 g

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