Zucchini, Ham and Feta Quiche
This is the best quiche we've tried to-date! Full of flavor!
Zucchini, Ham and Feta Quiche
Ingredients:
Pastry for single-crust pie (use the recipe for two-crust pie here and just pile the sides of crust high! So good!)
2 Tbsp butter
3 cups thinly sliced zucchini (about 2 medium)
1/2 red onion, thinly sliced
3–6 oz. of your favorite thinly sliced deli ham, chopped small
6 eggs
1 tsp dried parsley
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried oregano
6–8 fresh basil leaves, diced, or 1/2 tsp dried basil
1/4 tsp black pepper
6 oz shredded mozzarella cheese
1–2 Tbsp feta cheese, crumbled very small
2 tsp dijon mustard
Directions:
Preheat oven to 400ยบ. Roll pastry flat and put into 9-in pie plate, flute edge. Refrigerate while preparing filling.
In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Add ham the last minute of cooking. Cool slightly.
In a large bowl, whisk eggs, seasonings and mustard until blended. Stir in cheeses.
Put zucchini mixture into pie shell, spreading around evenly. Pour egg mixture on top.
Bake for 35–40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Cover edge loosely with foil during last 15 minutes if crust is getting too brown. Let stand 10 minutes before cutting.
Adapted from Taste of Home
Zucchini, Ham and Feta Quiche
Ingredients:
Pastry for single-crust pie (use the recipe for two-crust pie here and just pile the sides of crust high! So good!)
2 Tbsp butter
3 cups thinly sliced zucchini (about 2 medium)
1/2 red onion, thinly sliced
3–6 oz. of your favorite thinly sliced deli ham, chopped small
6 eggs
1 tsp dried parsley
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried oregano
6–8 fresh basil leaves, diced, or 1/2 tsp dried basil
1/4 tsp black pepper
6 oz shredded mozzarella cheese
1–2 Tbsp feta cheese, crumbled very small
2 tsp dijon mustard
Directions:
Preheat oven to 400ยบ. Roll pastry flat and put into 9-in pie plate, flute edge. Refrigerate while preparing filling.
In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Add ham the last minute of cooking. Cool slightly.
In a large bowl, whisk eggs, seasonings and mustard until blended. Stir in cheeses.
Put zucchini mixture into pie shell, spreading around evenly. Pour egg mixture on top.
Bake for 35–40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Cover edge loosely with foil during last 15 minutes if crust is getting too brown. Let stand 10 minutes before cutting.
Adapted from Taste of Home
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