“Pizza Rustica” with a twist, Jonathan added rice. A great idea for a simple lunch or supper with a little salad over Easter weekend – and you can use any rice really, even leftover rice!
Preheat oven to 375* and position rack on the lowest shelf. Take your pie shell out to thaw a little while you prep.
Heat a large skillet over medium high heat. When hot, add the oil. Add the ham, sliced onion and garlic. Sauté for 4-5 minutes, until onion is softened.
Add spinach to skillet and cook another 1-2 minutes, until the spinach has wilted. Remove pan from the heat and allow to cool for 10-15 minutes.
In a large bowl, whisk together the eggs, ricotta, mozzarella, parmesan cooked rice. Add the spinach mixture form the skillet, season with salt and pepper.
Pour the filling into the pie shell. Place on the bottom rack of the oven and cook for 45 minutes. Remove and allow to cool for 15 minutes before cutting into it. Serve.
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