Zucchini Quiche with Prosciutto
This Zucchini Quiche with Prosciutto has no crust to mess with and is packed full of cheese, prosciutto, and grated zucchini. Plus it’s versatile enough to eat for any meal!!
After 35+ years of marriage, this is the first time the picky hubby has eaten zucchini voluntarily. As soon as he smelled the aroma wafting out of the oven, he was sold! Ham and Zucchini Quiche for the big win!!!
Why This Works
- Even with the flour added to the filling, this crustless quiche is lower in carbs than many quiche recipes.
- Onion, garlic, ham, fresh thyme, and cheese make for a delicious, flavorful filling.
- It’s darn tasty. I got recipe requests and so will you.
- If making a quiche with a crust, blind-bake it first. Blind baking is when you bake the crust before you fill it, so it doesn’t end up doughy or partially baked. To blind bake, the crust is fit into the dish, then covered with nonstick foil or parchment paper which is then weighted down with pie weights or dried beans, and baked. Baking your quiche on the lowest oven shelf also helps cook the bottom crust.
- PRO-Tip: To avoid excess moisture from being added to the quiche filling, saute all vegetables before adding them to the egg mixture.
- Don’t overbake your quiche or the eggs will toughen and become rubbery. The very middle can jiggle slightly when you pull it out of the oven. The heat of the baking dish will continue baking the quiche as it cools.
- Reserve some of the cheese to sprinkle over the top of the quiche before baking.
- Be cautious when adding salt to a quiche with ham. It’s best not to have a heavy hand as the results could be unpalatable.
- Bake low and slow. If your recipe calls for an oven temp over 350°, the quiche may not have a soft and creamy texture.
- PRO-Tip: If you like to make up your own quiche recipes, the key is for each egg, add ½ cup of milk.
- Cheese – Make sure to add some cheese!! If you don’t like the kind of cheese in the recipe, swap it out for your favorite. Swiss, Cheddar, Mozzarella, Monterey Jack, and Gouda will all work well.
- Ham – When a recipe calls for ham, it can be prosciutto, pancetta, or diced deli ham.
- Milk – 2% or Whole Milk are recommended. Skim milk will work, but the quiche won’t have the same richness.
Quiche is delicious served with a green salad or fruit salad. Here are some tasty menu additions when serving a zucchini pie:
- Fresh Fruit Salad
- Strawberry Spinach Salad with Feta
- Blueberry Muffins
- Mixed Berry Muffins
- Whole Wheat Rolls
- Pantry Staples – Olive oil, All-Purpose Flour, Eggs, Onion, Garlic
- Zucchini – Leave the skin on and grate with a box grater or with your food processor. Remove any large seeds before grating.
- Ham – Any favorite ham will work well
- Fresh thyme – May swap out with 1 teaspoon dried thyme or another herb.
- Milk – Tested with 2% but whole milk would work well, too. Heavy cream is too rich to be the sole liquid addition to a quiche.
- Butter – Melted. Allow it to cool slightly since it will be mixed with the raw eggs. You don’t want any bits of scrambled eggs.
- Cheese – Shred any favorite melty cheese like Swiss, Monterey Jack, Gouda, or Cheddar. Sprinkle some over the top before baking as well as using it in the filling.
Frequently Asked Questions
The flour stabilizes the egg custard plus it helps absorbs any excess liquid given off by the vegetables added to the filling.
If you don’t remove excess water from your vegetables before baking, they will make your quiche watery. Frozen chopped spinach must be squeezed very dry (I use my potato ricer or very clean hands for this task). Other vegetables should be sauteed first so their juices will evaporate.
Replacing a part of the milk with cream is fine, but if you replace it all, the filling will be too dense and heavy.
It all depends on your filling ingredients. A crustless quiche is definitely healthier than one with a buttery pastry crust, and if you add minimal cheese and lots of veggies, a quiche can be a healthy, low-carb option for a meal.
You May Also Like:
- Crustless Spinach Quiche
- Spinach Mushroom Quiche
- Sundried Tomato and Spinach Quiche
- Quiche Maraichere
- More of the Best Breakfast Recipes
- More Favorite Brunch Recipes
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves of minced garlic
- 2 small zucchini, grated
- 4 ounces of Prosciutto, chopped
- 1 tablespoon fresh thyme leaves
- 5 eggs
- ½ cup milk (2% or whole)
- 1 ½ cup shredded Monterey Jack cheese, divided
- ½ cup all-purpose flour
- Grease a 5-cup capacity baking dish. I used a ceramic quiche/tart pan.
- Preheat the oven to 350°.
- Heat the oil in a saute pan.
- Add the onion and garlic and cook until soft. Add the zucchini and cook for a couple of minutes.
- Mix in the ham and thyme and cook for another minute. Remove from the burner to cool.
- Add 1 cup of the cheese to the ham mixture.
- In a large bowl, whisk together the eggs, milk, and melted butter. Season with salt and pepper.
- Mix in the ham mixture and stir to combine.
- Add the flour and mix well.
- Pour into the prepared dish and top with the remaining cheese.
- Bake for 35-40 minutes or until all but the very center is set.
- Let cool for 10 minutes before serving.
May use other varieties of ham and cheese.
The residual heat of the pan will continue cooking the quiche after it comes out of the oven.
Aadapted from myfoodbook.com.
Amount Per Serving: Calories: 208Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 146mgSodium: 562mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 15g
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