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Zucchini, Cheese, and Ham Quiche - Light & Tasty Recipe

Updated on May 20, 2017
Robie Benve profile image

Born and raised in Italy, Robie loves good, healthy food (even better if it's easy to cook). She proudly raised 2 kids that eat everything.

Zucchini, Cheese, and Ham Quiche Recipe
Zucchini, Cheese, and Ham Quiche Recipe | Source

A Dish For Many Occasions

This is a great recipe for a light and tasty dish.

The filling is moist and delicate, and the phyllo dough gets nice and crunchy after baking, providing the perfect textured wrap.

You can serve the zucchini, ham, and cheese quiche as an appetizer or as a main dish, maybe accompanied by a garden salad or grilled vegetables. I also like to serve it for buffet-style parties; once sliced, it disappears pretty quickly.

4 stars from 12 ratings of Zucchini, cheese, and ham quiche

You Can Substitute the Ingredients

The zucchini, cheese, and ham quiche recipe calls for Swiss cheese but, as you may see from the pictures, I did not have Swiss cheese available, so I used Havarti, and it came out delicious anyway.

For a vegetarian version, you can swap the smoked ham with a veggie substitute, or just eliminate it and add more vegetables like peas, mushrooms, cherry tomatoes, potatoes, etc.

If You Don't Like Zucchini

Many people that don't like zucchini because of the soft texture, still enjoy this recipe, maybe thanks to the crunchy dough.

However, you can make this quiche with just sauteed onions, or you can substitute steamed broccoli for the zucchini.

It’s a forgiving meal and takes kindly to additions of mushrooms, shallots, spinach, basil or, anything you have available that will compliment an egg dish. The possibilities are pretty much endless.

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: Serves 8 people
Ingredients for the zucchini, cheese, and ham quiche
Ingredients for the zucchini, cheese, and ham quiche | Source

Ingredients

  • 3 Zucchini, thinly sliced
  • 2 Eggs
  • 3.5 oz Smoked Ham, diced
  • 2 oz Swisse Cheese, diced
  • 6 tbsp Parmesan Cheese, grated
  • 6 sheets Phyllo dough
  • salt
  • pepper
  • 1 tbsp butter
  • 1 tbsp milk

Instructions:

  1. Wash the zucchinis, cut off both ends, and slice them very thin. Cut the ham and the cheese in small cubes. Note: you can use the deli shaved ham, or one thick slice of 3.5 oz and dice it.
  2. In a small bowl, using a fork, beat the eggs with the Parmesan cheese, salt and pepper.
  3. In a medium pan, saute the zucchini with a tbsp of butter for few minutes. Keep covered over medium heat, stirring a couple of times to make sure that all zucchinis receive some heat. This helps them get a little tender. Note: if you sliced them very very thin, you can skip this step.
  4. Cover a round baking pan with the Phyllo dough. let the extra edges of the dough hang outside the pan, you'll need them later for folding.
  5. Add the ham, cheese, and the egg mix to the zucchini. Stir.
  6. Pour the ingredients on the Phyllo dough. Fold the edges of the dough, cutting the corners to make them even, and leave an open circle in the center.
  7. Brush the folded edges of the dough with milk.
  8. Bake in oven at 425 F (230 C) for 30 minutes. Since all ovens are a little different, keep an eye on your quiche, and bake until the dough is a golden brown and the filling is bubbly.
  9. Let sit for at least 30 minutes. Serve warm.

Step-by-Step Photos

Click thumbnail to view full-size
Add the ingredients to the zucchiniIn a pan with some butterIn a small bowl add the eggs, salt, pepper, and Parmesan cheeseBeat the egg mix with a forkLayer a baking pan with the Phyllo doughThe zucchini don't have to cook a lot, just enough to get a little tender.saute the zucchini slicesand stir well.Fill the Phyllo dough shell with the ingredients.Fold the edges and brush with milk.Bake for 30 minutes, let sit. Serve warm.Enjoy!
Add the ingredients to the zucchini
Add the ingredients to the zucchini | Source
In a pan with some butter
In a pan with some butter | Source
In a small bowl add the eggs, salt, pepper, and Parmesan cheese
In a small bowl add the eggs, salt, pepper, and Parmesan cheese | Source
Beat the egg mix with a fork
Beat the egg mix with a fork | Source
Layer a baking pan with the Phyllo dough
Layer a baking pan with the Phyllo dough | Source
The zucchini don't have to cook a lot, just enough to get a little tender.
The zucchini don't have to cook a lot, just enough to get a little tender. | Source
saute the zucchini slices
saute the zucchini slices | Source
and stir well.
and stir well. | Source
Fill the Phyllo dough shell with the ingredients.
Fill the Phyllo dough shell with the ingredients. | Source
Fold the edges and brush with milk.
Fold the edges and brush with milk. | Source
Bake for 30 minutes, let sit. Serve warm.
Bake for 30 minutes, let sit. Serve warm. | Source
Enjoy!
Enjoy! | Source

© 2012 Robie Benve

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    • Robie Benve profile image
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      Robie Benve 2 years ago from Ohio

      Thanks Kristen, This is a great recipe for any time of the year, but I love to make it in the summer, especially when I have zucchini from my garden or the farmer's market. :) Thanks a lot for your comment and vote!

    • Kristen Howe profile image

      Kristen Howe 2 years ago from Northeast Ohio

      Great recipe, Robie. I would love to make it this summer for a weekend dish. Voted up for deliciously useful!

    • Robie Benve profile image
      Author

      Robie Benve 2 years ago from Ohio

      Hi Shirley, if you use a sweet ham I would counterbalance with a savory cheese, and maybe a smokey flavor. Something like adding sharp provolone and smoked Gouda to the cheese mixture. Can you freeze it, you ask. ... You know, I never tried, but I bet you can. I would freeze it cooked though. Don't freeze raw egg. However, I would try with a portion of it first to see how it works, just in case it changes consistency, you don't want to spoil the whole thing.

      Let me know if you try freezing, I am curious too now.

      Thanks a lot for your comment!

    • profile image

      shirley 2 years ago

      This looks wonderful! I have a huge spiral cut ham leftover and would like to use it for this recipe. It is pretty sweet from the glaze that was on it. Will this make a difference? And do you think it will freeze?

    • Robie Benve profile image
      Author

      Robie Benve 4 years ago from Ohio

      Dear IslandBites, it's a delicate recipe, and you can adjust saltiness and taste tweaking the ingredients to your taste. I hope you'll like it. :)

    • IslandBites profile image

      IslandBites 4 years ago from Puerto Rico

      Looks delicious. Nice recipe!

    • Robie Benve profile image
      Author

      Robie Benve 5 years ago from Ohio

      That's funny vespawoolf, it's the same thing with my husband! He does not like zucchini, but he asked for seconds and to make it again for this quiche, so it's a winner. :)

      Thanks for reading and commenting.

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      This looks and sounds fabulous! My husband doesn't enjoy zucchini, but I bet he'll be too busy enjoying the crunchy phylo to notice. Thanks for a unique recipe.

    • Robie Benve profile image
      Author

      Robie Benve 5 years ago from Ohio

      Stephanie, my garden is quite pitiful this year - I broke a finger and could not do much work when it was needed. I'm jealous that you have such a great production of zucchini. No, just kidding, enjoy your bounty of goodies and I hope you enjoy the recipe too when you try it, we love it. :)

      Thanks for your comment and support. :)

    • Stephanie Henkel profile image

      Stephanie Henkel 5 years ago from USA

      Oh, my! This looks absolutely mouthwatering! I've been searching for extra special recipes using the abundance of zucchini from my garden, and this is certainly one I'll keep on my list. In fact, I'll be linking this hub to my soon-to-be published hub on 25 Ways to Use Zucchini. Thanks for a beautiful recipe!

    • Robie Benve profile image
      Author

      Robie Benve 5 years ago from Ohio

      Yeah, one day I'll be able to say "Angela the master of quiche read my hub". Wishing you all the best, and thanks for taking the time to leave a comment. :)

    • Angela Brummer profile image

      Angela Brummer 5 years ago from Lincoln, Nebraska

      I have made many Quiches but the fillings and Phyllo dough look scrumptious. I am so happy to have run across this I will be the local master of quiche and my belly will be full!

    • Robie Benve profile image
      Author

      Robie Benve 5 years ago from Ohio

      Hi Melovy, I found the phyllo pastry at our WalMart, in the refrigerated section and after I gave it a try I'm hooked, it's really light and crunchy.

      I am not vegetarian, but I have many friends that are, so I thought about them when I wrote the vegetarian version, I'm glad you liked it.

    • Melovy profile image

      Yvonne Spence 5 years ago from UK

      This looks really tasty, and being a vegetarian I’m glad you’ve included ideas for a veggie version. I haven’t used phyllo pastry much but I will definitely try this.

    • Robie Benve profile image
      Author

      Robie Benve 5 years ago from Ohio

      Thank you everyone for your comments and positive feedback! I have to confirm that the quiche not only looked great, it tasted delicious too, especially if you love zucchini, as I do.

      Ciao!

      :)

    • Robie Benve profile image
      Author

      Robie Benve 5 years ago from Ohio

      tsmos, I like the idea of "guy" language, I totally take that as a compliment. A cookbook for guys could be a best seller, written on down-to-earth terms - it'd be great for all the girls that like a straight and simple approach, like me. Thanks! :)

    • Marcy Goodfleisch profile image

      Marcy Goodfleisch 5 years ago from Planet Earth

      May I have a piece, please? I dearly love quiche, and I love zucchini. And you are making me very hungry right now!

      I hadn't thought of zucchini in a quiche, so I am eager to try this out and maybe experiment with a few variations!

      Voted up, awesome and useful!

    • Olde Cashmere profile image

      Olde Cashmere 5 years ago from Michigan, United States

      This looks beautiful and really delicious. I remember having zucchini dishes with some friends a while ago and this takes me back. Lovely recipe and I think I'm going to have try this, looks very tasty. Excellent job! Voted up, useful, awesome, and interesting (:

    • Jenna Pope profile image

      Jenna Pope 5 years ago from Southern California

      What a beautiful recipe! Your photos were excellent, too! Great job on this Hub! Voted up.

    • livingpah2004 profile image

      Milli 5 years ago from USA

      Look so yummy. Thanks for sharing it. Voted up!

    • tsmog profile image

      Tim Mitchell 5 years ago from Escondido, CA

      Hello Robie, I am being spontaneous this morning. I have been avoiding your hub - sorry. The picture was just so inviting and I'm hungry :) I love the play by play pic ensemble. That is what a bach like me needs.

      Some of us guys don't feel we need to read instructions and look at pics. Being spatial matrix type of thinkers we can sometimes fill in the blanks :) This hub is like the instructions that came with playground fort thingy I helped my brother assemble. It is written in 'guy' language or as RealHouseWife said it with her hub 'Do You Speak Manguage.'

      Thank you Robie! Printed and place in my cooking folder.

      (P.S. how does a cookbook for guys sound to you? I wrote about the George Foreman Grill complete with a marketing plan too. I haven't time, maybe . . .) :)

    • tapasrecipe profile image

      tapasrecipe 5 years ago from Spanish tapas land

      That looks gorgeous,

      i must admit to never having made a quiche with filo before, another one for my to do list.

      i will share this great recipe for sure Thank you. Carrie ;-))