The Zucchini, Ham, and Cheese Quiche
Here is delicious, low-carb, gluten-free, crust-less quiche (cup cake) to enjoy for breakfast, brunch, lunch, dinner, or snack. They are delicious warm or cold. This recipe yields 12 quiches, which can be stored in the refrigerator for up to 3 days. Here we go……
Step 1 - Dice 3 large zucchini into small bite-sized pieces. Make sure to try a tiny piece of each one to assure it's not a bitter zucchini. Sauté zucchini with 2 teaspoons of extra virgin olive oil in a non-stick pan, on medium heat, for about 5 minutes.
Step 2 - Using about 1/2 pound of ham (can be deli ham, ham steak, etc.), cut into bite-sized pieces.
Step 3 - Beat 6 large eggs, with 6 teaspoons cold water.
Step 4 - Measure 2 cups grated sharp cheddar cheese.
Step 5 - Spray 12 count cupcake pan with non-stick cooking spray.
Step 6 - Evenly distribute zucchini.
Step 7 - Evenly distribute ham.
Step 8 - Evenly distribute beaten eggs, then top with cheese.
Step 9 -,Top each quiche lightly with dried chives and paprika.
Step 10 - Bake on top middle rack in pre-heated 400 degree oven for about 20-30 minutes.
Step 11 - Remove from oven, and let cool about 5 minutes. Transfer to a platter, or large plate. (Please note: an easy way to loosen from sides is to use a butter knife and go around each quiche, then lift each one with either a butter knife or spoon to transfer).
That’s it!!! Enjoy!!!! 🙂