Recipe Detail

Herbed Ham and Vegetable Quiche

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  1. 2 cups - zucchini and/or yellow summer squash thinly sliced
  2. 1 cups - onion chopped
  3. 1/2 cups - fresh mushrooms sliced
  4. 1/2 cups - red sweet pepper chopped
  5. 1 tablespoons - margarine or butter
  6. 1/4 cups - fresh parsley or 1 tablespoon dried parsley snipped (or 1Tbsp dried parsley)
  7. 2 tablespoons - fresh basil snipped (or 1 tsp dried basil, crushed)
  8. 1/4 teaspoons - garlic powder
  9. 1 teaspoons - fresh oregano snipped (or 1/4 tsp dried, crushed)
  10. 2 - eggs beaten
  11. 1 cups - fully cooked ham diced
  12. 1 cups - shredded mozzarella cheese
  13. 1/2 cups - shredded fontina cheese (2 ounces)
  14. 1 packages - refrigerated biscuits 17.3 oz (8)


For filling, in a large skillet cook zucchini and/or squash, onion, mushrooms, and sweet pepper in hot margarine or butter about 6 minutes or just until tender, stirring occasionally. Remove from heat. Stir in parsley, basil, garlic powder, oregano, and pepper. Stir in eggs, ham, mozzarella, and fontina cheese. Set aside.

For crust, in a greased 10-inch quiche dish arrange 7 slightly flattened biscuits around the edge of the dish, allowing dough to extend over sides. Place remaining biscuit in bottom of dish. Pinch edges together to seal. Flatten slightly to form a crust.

Spread filling evenly in the crust. Bake in a 375 degree F oven about 25 minutes or until a knife inserted near the center comes out clean, covering the edge with foil the last 5 to 10 minutes to prevent over-browning. Let stand for 10 minutes. Garnish with additional fresh basil, if desired. Makes 6 servings.


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