Categories: Main Dish, Quiche, Vegetarian
Ingredients
- 3/4 cup chopped green bell pepper
- 3/4 cup chopped onion
- 1 1/2 cups sliced mushrooms
- 1 1/2 cups sliced zucchini
- 1 1/2 teaspoons minced garlic
- 3 tablespoons vegetable oil
- 5 eggs
- 1 (16 ounce) carton ricotta cheese
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1 (7 ounce) package feta cheese, crumbled
Directions
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Heat vegetable oil in a large skillet.
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Saute/stir the green pepper, onion, mushrooms, zucchini, and garlic in hot oil until crisp-tender.
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Drain and cool.
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In a mixing bowl, combine the eggs and ricotta cheese; whisk until well blended.
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Add in the sauteed vegetables and the remaining ingredients; stir to blend.
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Pour mixture into a 10-inch springform pan that has been sprayed with non-stick cooking spray.
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Bake in a 350° oven for 1 hour or until set.
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Let rest for 10 minutes before cutting.