Ham and Vegetable Quiche

Ham And Vegetable Quiche

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Sheri Wasky


This is a very good quiche. I like to use shredded Colby Jack cheese. If you like cheddar, you can use it.


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Approximately 6 people
20 Min
35 Min


  • 1 small
    yellow squash, diced
  • 1 small
    zuchinni, diced
  • 1 c
    ham, diced
  • 1 small
    tomato, diced (optional)
  • 1
    ready to bake pie crust
  • 1 c
  • 2
  • 1-2 c
    shredded cheese
  • 1 Tbsp
    corn starch
  • 1/2 c
    onion, diced (optional)

How to Make Ham and Vegetable Quiche


  1. Preheat oven to 375 degrees. Get ready to bake crust to room temperature, about 20 minutes out of the refrigerator. Put pie crust into a pie pan and set aside.
  2. Add squash, zucchini, tomatoes, onion and ham in a skillet and saute in a tablespoon of olive oil. Cook until tender. In a small bowl, whisk together milk, cheese, cornstarch, salt and pepper. Pour into pie crust. I like to sprinkle about a cup shredded cheese on top.
  3. Bake at 375 for 25-30 minutes until golden brown on top. Let cool for 10 minutes before serving.

Printable Recipe Card

About Ham and Vegetable Quiche

Course/Dish: Other Side Dishes
Main Ingredient: Eggs
Regional Style: American

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