This is a household favorite. I love this recipe because it’s great with zucchini; it’s also great with broccoli. Sometimes I make 2 of them on a Sunday and we’ll bring it for breakfast to work. It tastes just as great days after it’s made. It’s also great to make if you’re having company. Bake the night before and just pop it in the oven to reheat in the morning.
What else do I love about this? 1 carton of rice milk, 1 mini ham from Whole Foods, and 1 bunch of broccoli makes exactly 4 pies (with no waste! I peel and then chop up the broccoli stems too)
Gluten Free, Dairy Free, Soy Free Ham and Zucchini or Broccoli Quiche Recipe
1 GF, SF, DF Pie crust (I use store bought – Whole Foods brand doesn’t contain anything I’m intolerant too)
1 1/2 cups ham, chopped
1 1/2 cups zucchini, grated or broccoli chopped (I use peel the stems and chop them also)
1 cup rice milk (you could probably use a different DF milk here but I like rice the best)
salt (varies depending on if you’re using zucchini or broccoli)
pinch black pepper
*If you can tolerate any of the cheese alternatives like the rice cheese I show in the picture, use 1 cup ham, 1 cup zucchini, and 1 cup non-dairy cheese instead.
Place your zucchini in a colander and mix with 1 tsp of salt. Let sit for 10 minutes. The salt will help to remove some of the excess moisture. Rinse off salt and lightly press zucchini with the back of a spoon (over the sink) to remove the excess moisture (Skip this step if you’re using broccoli) . Mix zucchini/broccoli and ham in a bowl (if you’re using a dairy free cheese add it now also).
Add the ham and zucchini/broccoli mixture to the empty pie crust. Beat 5 eggs with the rice milk, 1/2 tsp of salt, and pinch of black pepper.
Pour mixture into pie crust. Bake at 350 degrees for 50-60 minutes.
If the center of your quiche is not completely cooked at this time you can wrap the edges of the crust with foil and bake for another 5-10 minutes. Enjoy! Here’s a pic of a ham and broccoli one….