Saturday, August 23, 2014

Crustless Zucchini and Ham Quiche

6 eggs
1/2 C. whole milk
1/2 C. heavy cream (you can use all milk if you prefer)
1/2 C. self rising flour
2 C. shredded zucchini
1 small onion, diced
2 C. diced ham
1 1/2 C. shredded Colby jack cheese
4 T. butter
pinch of salt and pepper
Melt the butter in a skillet and add onions and zucchini, sauté until tender, add ham and stir till warmed. Remove from heat and let cool 10 minutes. Beat eggs in a large mixing bowl, add in milk and heavy cream to combine. Whisk in flour until smooth. Blend in zucchini mixture, cheese, salt and pepper. Pour into a lightly greased pie plate and bake at 350 degrees for 35-45 minutes or until set. Let rest 5 minutes before cutting.
Courtesy of: Janet's Appalachian Kitchen

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