1/3 c. butter
1/4 lb. mushrooms, thinly sliced
1 clove garlic, minced or pressed
1 sm. zucchini, thinly sliced
1 c. diced cooked ham
1 (10 oz.) pkg. frozen chopped spinach, thawed
4 eggs
1 lb. ricotta cheese
1 c. (4 oz.) shredded Jack cheese
1/2 tsp. dill weed
1/4 tsp. pepper

Melt butter in a wide frying pan over medium heat. Add mushrooms, garlic, and zucchini; cook, stirring, just until mushrooms are soft, about 3 minutes. Stir in ham; cook for 1 more minute. Remove from heat and set aside.

Drain spinach well, then place in a small colander and press out as much water as possible. Set aside.

In a large bowl, beat eggs until blended. Add spinach, ricotta cheese, Jack cheese, dill weed, pepper, and mushroom mixture. Mix well. Pour into a greased 10-inch pie pan or quiche pan. Bake in a 325 degree oven until center of pie feels firm when lightly touched, 35 to 40 minutes.

Let pie cool for 10 minutes, then cut into wedges and serve hot. Or let cool completely and serve at room temperature. Makes about 6 main-dish servings.