No Crust Ham & Cheese Pie

This recipe makes a wonderful do ahead dish for Sunday brunch.

Preheat oven to 325 degrees.

2 tablespoons butter
8-10 mushrooms, sliced
2 cloves of garlic, minced
1 zucchini, thinly sliced
1 to 2 cups cubed ham
4 eggs
2 cups Ricotta cheese
1 cup Monterey Jack cheese, grated
1 10 oz. package frozen chopped spinach (thawed and drained)
salt & pepper to taste
1 tablespoon Dom DeLuise Italian Blend

Topping:
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
paprika

In a large skillet, melt butter and sauté mushrooms, garlic and zucchini until tender. Add ham and cook a few minutes longer.

In a large bowl, combine remaining ingredients. Lightly grease a 10-inch pie pan. Transfer all ingredients to pie pan and sprinkle with breadcrumbs, Parmesan cheese and paprika.

Bake uncovered 30 to 35 minutes, or until lightly golden and center is set.

Serves 6 to 8

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