Quiche sem massa de abobrinha e presunto ao estilo do sudoeste

Ingredientes

• 1 medium-size zucchini
• 8 ounces canned mild green chilies (well-drained (I use 2 4-ounce cans))
• 1 1/4 cups diced smokey ham ((diced fairly small))
• 1 1/2 cups grated sharp cheddar cheese
• 1 teaspoon dry oregano
• 5 large eggs
• 3/4 cup half and half
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Modo de preparo

1. 1

   Preheat the oven to 350˚F. Spray a 9-inch quiche pan or baking dish generously with non-stick baking spray.

2. 2

   Slice the zucchini thinly and place in a sieve set in the sink or over a bowl. Sprinkle the zucchini with 1 teaspoon of kosher salt and toss with your hands. Allow to drain for 15-20 minutes then rinse the zucchini under cool running water. Transfer the slices to a clean kitchen towel and pat dry.

3. 3

   Combine the drained green chilies, the ham, the zucchini and the cheese in a medium-size bowl. Stir gently to combine. Turn the mixture out into the prepared pan.

4. 4

   Combine the eggs, half and half oregano, salt and pepper in a small bowl or measuring up and stir vigorously with a fork or whisk until well combined.

5. 5

   Slowly pour the egg mixture over the filling working your way around the pan.

6. 6

   Bake the quiche for 25-35 minutes or until the top is light golden and the filling is set. Let the quiche sit for 5 minutes to allow ingredients to set. Serve warm. This quiche can be made a day ahead, cooled and refrigerated. Before serving, rewarm in a 325˚F oven for 15-20 minutes or microwave individual pieces on power level 4 for 2-3 minutes or until warmed all the way through.