Zucchini, Cheese, and Ham Quiche - Light & Tasty Recipe
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.
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.
- 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
- 1 tbsp butter
- 1 tbsp milk
- 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.
- In a small bowl, using a fork, beat the eggs with the Parmesan cheese, salt and pepper.
- 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.
- 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.
- Add the ham, cheese, and the egg mix to the zucchini. Stir.
- 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.
- Brush the folded edges of the dough with milk.
- 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.
- Let sit for at least 30 minutes. Serve warm.
Step-by-Step PhotosClick thumbnail to view full-size
© 2012 Robie Benve