Southwestern Zucchini Ham Crustless Quiche
Ingredients
- 1 medium-size zucchini
- 8 ounces cans mild green chilies, well-drained (I use 2 4-ounce cans)
- 1 ¼ cups diced smokey ham, (diced fairly small)
- 1 ½ cups grated sharp cheddar cheese
- 1 teaspoon dry oregano
- 5 large eggs
- ¾ cup half and half
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Directions
Preheat the oven to 350˚F. Spray a 9-inch quiche pan or baking dish generously with non-stick baking spray.
Slice the zucchini thinly and place in a sieve set in the sink or over a bowl. Sprinkle the zucchini with 1 teaspoon of kosher salt and toss with your hands. Allow to drain for 15-20 minutes then rinse the zucchini under cool running water. Transfer the slices to a clean kitchen towel and pat dry.
Combine the drained green chilies, the ham, the zucchini and the cheese in a medium-size bowl. Stir gently to combine. Turn the mixture out into the prepared pan.
Combine the eggs, half and half oregano, salt and pepper in a small bowl or measuring up and stir vigorously with a fork or whisk until well combined.
Slowly pour the egg mixture over the filling working your way around the pan.
Bake the quiche for 25-35 minutes or until the top is light golden and the filling is set. Let the quiche sit for 5 minutes to allow ingredients to set. Serve warm. This quiche can be made a day ahead, cooled and refrigerated. Before serving, rewarm in a 325˚F oven for 15-20 minutes or microwave individual pieces on power level 4 for 2-3 minutes or until warmed all the way through.
Source: https://thecafesucrefarine.com/southwestern-zucchini-ham-crustless-quiche/