1/3 c. butter
1/4 lb. mushrooms, sliced
1 clove garlic, minced or pressed
1 sm. zucchini or yellow crookneck squash, sliced
2 c. diced, cooked ham
4 eggs
1 lb. (2 c.) ricotta cheese
1 c. shredded Jack cheese (generous)
2 c. fresh broccoli, cut up sm.
1/2 tsp. dill weed
1/4 tsp. pepper

Melt the butter in a 10 or 12 inch frying pan set over medium heat; add the sliced mushrooms, garlic and sliced squash. Cook, just until vegetables are soft, about 3 minutes. Add the ham; cook 1 minute longer. Set aside. Steam the broccoli 5 minutes; add to other vegetables.

Beat the eggs in a large bowl; stir in the ricotta and Jack cheese, dill weed, pepper and sauteed vegetable mixture. Pour into greased 10 inch quiche or pie pan. Bake in a 325 degree oven until center feels firm when touched lightly, about 35-40 minutes. Cool 10 minutes, then cut and serve hot. Or, cool completely and serve at room temperature.

Makes 6-8 pieces.