Crustless Quiche

I cook this for dinner and then have leftovers for breakfast and lunches during the week. You could also cook it in a square dish and then cut into squares to put in english muffins or on toast. Great to have in the fridge for quick lunches on the run.

1 cup cooked ham diced (optional – you could also use turkey bacon)
1 cup zucchini shredded (squeeze out extra water)
1 cup cheddar cheese shredded
8 large eggs
½ cup milk
½ teaspoon dry mustard
salt & pepper to taste



  1. Preheat oven to 375°F. Grease a 9″ pie plate.
  2. Place zucchini on a paper towel and squeeze to remove moisture.
  3. Add all ingredients including zucchini to bowl and wisk together
  4. Bake uncovered 40 minutes or until a knife inserted in the center comes out clean.