This Crustless Vegetable Ham Pie recipe is a must-try for all food lovers. It’s simple, yet incredibly delicious. The combination of vegetables and ham makes it a hearty meal that’s perfect for any occasion.
Ingredients
- 1/4 c. butter
- 1/4 lb. mushrooms, sliced
- 1 garlic clove, minced
- 1 medium zucchini, sliced thinly
- 1/4 c. chopped onion
- 1 c. diced, cooked ham
- 4 eggs
- 2 c. Ricotta cheese
- 1 c. shredded Monterey Jack
- 1 (10 oz.) pkg. frozen spinach, thawed and drained
- 1/2 tsp. dill weed
- salt and pepper
Baking Instructions
- Preheat oven to 325°.
- In large frying pan, melt butter and saute mushrooms, garlic, onion and zucchini until tender, approximately 2 minutes.
- Add ham and cook 1 more minute; set aside.
Calorie: 450
Total cooking time:45 minutes
Difficulty level: Easy
The Misadventures of a Ham Pie, Minus the Crust
The Kitchen Scene
You know, there are days when I feel like a culinary prodigy, ready to open my own restaurant. And then there are days when I’m trying to make a Crustless Vegetable Ham Pie. Now, I’m no mathematician, but something about the phrase “pie without a crust” just doesn’t add up. It’s like saying “a dog without fur” or “a phone without a charger.” But hey, we move!
The Lineup
The players in this game include butter, mushrooms, garlic, zucchini, an onion, eggs, Ricotta cheese, shredded Monterey Jack, frozen spinach, dill weed, and our good friends salt and pepper.
The Cooking Charade Begins
First things first, I cranked up the oven to 325° – not too hot, not too cold, just the temperature Goldilocks would’ve chosen if she were making a crustless pie.
Next up, I took my trusty frying pan, and melted a quarter cup of butter – the kind of butter that would make Julia Child proud. I tossed in the mushrooms, garlic, zucchini, and onion. They all got along surprisingly well, sizzling and frizzling together, filling the kitchen with an aroma that was nothing short of heavenly.
The Ham’s Grand Entrance
Just when things were getting tender (about 2 minutes in), I invited the ham to the party. This ham was no ordinary ham, oh no, it was diced, cooked, and ready to mingle. It cooked for a minute and then, well, we just let it be.
The Cheesy Affair
In another bowl, I mixed the eggs, Ricotta cheese, and shredded Monterey Jack. If you’ve ever wondered what a dairy lover’s dream looks like, this was it. But, wait! The party was not over yet. I added the thawed and drained spinach (spinach always arrives fashionably late), a sprinkle of dill weed, and a dash of salt and pepper to taste.
The Union
Then, like two star-crossed lovers in a Shakespearean play, the sautéed veggies met the cheesy mixture. They got along like a house on fire. The final mixture, as I poured it into the pie dish, was a medley of colors and flavors.
The Waiting Game
Into the oven it went. And then, I waited, and waited, and then waited some more. I swear there’s a time warp around ovens where time moves slower.
The Grand Finale
When it finally emerged, it was a sight to behold – a golden, crustless vegetable ham pie, looking nothing less than a Picasso painting. It was a delightful mix of flavor, a testament to the fact that a pie doesn’t need a crust to be fabulous.
So, there you have it, folks. A crustless pie isn’t an oxymoron, it’s a delicious reality. And if I can pull it off, so can you. Happy cooking!
The Moral
Remember, in the kitchen, as in life, it’s the journey, not the destination. So even if you end up with a crustless pie, or a furless dog, it’s all about the fun you had along the way!
