Instructions: 1. Preheat oven to 220 C .

2. Cook the spinach. Drain thoroughly and squeeze out all moisture possible.

3. Heat butter over medium high flame until foamy. Add onion, zucchini, and mushrooms, and saute until onion is soft and translucent.

4. Add ham and spinach, and saute briefly to warm through. Remove from heat.

5. 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.

6. 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.

7. Bake at 220 C for about 30-40 minutes, until top is browned and knife inserted in center comes out clean.

Authors Notes: I ate this dish at Cafe Le Rat in Middleburg, the late 1970s. I have modified the recipe somewhat from the published version to make it less stringy and sticky.

Difficulty : easy. Precision : approximate measurement OK.

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