Summer is in full swing, which means it is prime zucchini season. Pair this quiche with a salad for a perfect summer meal that can be eaten hot or cold.
For a perfectly browned crust, bake the quiche with a pie crust shield. It is easy to Make Your Own:
For a low carb version, just bake this quiche without a crust in an 8-inch square baking dish.
Some ideas for salads to serve alongside this quiche:
Ham and Zucchini Quiche
Single pastry crust for 9” pie plate
1 ½ cups heavy cream
½ tsp salt
¼ tsp pepper
1/8 tsp ground cayenne or Ancho chile pepper
1 Tbs butter
½ cup finely chopped onion
1 cup chopped zucchini
1 cup chopped cooked ham
¼ cup fresh grated Parmesan
1 ½ cups shredded Swiss, cheddar, or Gruyere cheese
Preheat oven to 425°F. Prepare pastry crust and place in 9” pie plate (deep dish, if possible).
In a medium bowl, use a whisk to mix cream, eggs, salt, pepper, and cayenne pepper. Set aside.
Heat butter in a skillet. Add onion and cook for 2 minutes. Add diced zucchini and cook until crisp-tender (about 3 minutes). Place vegetables in a mixing bowl and stir in diced ham. Cool slightly. Stir in shredded cheese. Spread filling evenly into unbaked crust. Pour egg mixture over filling. Use a spatula or fork to remove any large air pockets.
If desired, cover the crust of the quiche with a pie crust shield. Bake at 425°F for 20 minutes. Reduce heat to 350°F and bake an additional 30 minutes, or until knife inserted in center comes out clean. Allow to set at room temperature 5-10 minutes before cutting and serving.