Born and raised in Italy, Robie loves good, healthy food (even better if it's easy to cook). She cooks every day for her family and friends.
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Serves 8 people
An Eclectic Dish For Many Occasions
This is a great recipe for a light and tasty dish, and it's easy to customize according to your taste and what you have in the fridge.
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 bake it for buffet-style parties; once sliced, it disappears pretty quickly.
- 3 Zucchini, thinly sliced
- 2 Eggs
- 3.5 oz Smoked Ham, diced
- 2 oz Swiss 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 the 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.
Feel Free to Get Creative With the Ingredients
Feel free to tweak the ingredients, especially if you make several for an occasion, you could have a slightly different version for each.
The 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.
© 2012 Robie Benve
Robie Benve (author) from Ohio on July 08, 2015:
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 from Northeast Ohio on July 03, 2015:
Great recipe, Robie. I would love to make it this summer for a weekend dish. Voted up for deliciously useful!
Robie Benve (author) from Ohio on March 31, 2015:
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!
shirley on March 30, 2015:
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 (author) from Ohio on July 05, 2013:
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 from Puerto Rico on July 03, 2013:
Looks delicious. Nice recipe!
Robie Benve (author) from Ohio on August 23, 2012:
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.
Vespa Woolf from Peru, South America on August 23, 2012:
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 (author) from Ohio on June 15, 2012:
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 from USA on June 15, 2012:
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 (author) from Ohio on June 01, 2012:
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 from Lincoln, Nebraska on June 01, 2012:
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 (author) from Ohio on April 30, 2012:
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.
Yvonne Spence from UK on April 30, 2012:
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 (author) from Ohio on April 24, 2012:
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.
Robie Benve (author) from Ohio on April 24, 2012:
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 from Planet Earth on April 23, 2012:
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 on April 23, 2012:
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 from Southern California on April 23, 2012:
What a beautiful recipe! Your photos were excellent, too! Great job on this Hub! Voted up.
Milli from USA on April 23, 2012:
Look so yummy. Thanks for sharing it. Voted up!
Tim Mitchell from Escondido, CA on April 23, 2012:
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 from Spanish tapas land on April 23, 2012:
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 ;-))