Ingredients:
2 tablespoons butter or 2 tablespoons margarine
1 1/2 cups fresh sliced mushrooms
1/2 cup shredded carrots
1/2 cup finely chopped green onions
2 garlic cloves, minced
1 (10 ounce) packages frozen chopped spinach, thawed and drained
3 eggs
1 (15 ounce) containers ricotta cheese
1/2 teaspoon salt
1 dash pepper
1/4 teaspoon ground nutmeg
1 unbaked 9-inch pie shell
Directions:
Preheat oven to 425 F.
In a medium skillet over medium heat, melt butter or margarine.
Saute mushrooms, carrots, green onions and garlic for 5 minutes or until vegetables are crisp tender.
Stir in spinach, and cook for 1 minute longer; remove from heat.
In a medium bowl, beat eggs; stir in ricotta cheese, salt, pepper and nutmeg until well combined.
Stir in vegetable mixture to cheese mixture.
Pour into the unbaked pie shell.
Bake for 10 minutes.
Reduce heat to 375F and bake for 35 minutes longer or until filling is set and crust is golden brown.
Let sit for 10 minutes before slicing.
Serve warm or at room temperature.
Servings: 6
Time preparation: 10 min.
Time total: 60 min.