1-First Step: Prep the pan and oven

Start by preheating your oven to 350 degrees F. Grease a quiche dish, pie dish, or casserole dish well so the crustless ham and zucchini pie releases easily after baking. If you want to make serving even easier, butter the dish and dust it lightly with flour for a thin crust-like edge.

For extra spill protection, line a baking sheet with foil and set the dish on top before it goes into the oven. This is especially helpful because the batter fills the pan and may bubble a little while it bakes. If you are using a deeper casserole dish, this step still helps keep your oven clean.

2-Second Step: Remove moisture from the zucchini

Grate the zucchini first, then sprinkle it with a pinch of salt and let it sit for a few minutes. Salt pulls out liquid, which is one of the biggest tricks for keeping a ham and zucchini pie from turning soft or watery. After it rests, place the grated zucchini in a clean kitchen towel or paper towel and squeeze out as much water as you can.

This step really matters. If the zucchini stays too wet, the quiche may not set well and can fall apart when you cut it. You want the zucchini to feel damp, not dripping. Finely grated zucchini also blends in better, which is helpful if you are feeding picky eaters or kids who spot vegetables fast.

3-Third Step: Mix the batter

In a large bowl, whisk together the 4 eggs, 2 cups milk, 3/4 cup flour, and 1 teaspoon baking powder until the mixture looks smooth and well combined. Take your time here so the flour is fully mixed in and there are no lumps. A whisk works well, but a fork can do the job if that is what you have on hand.

Once the base is smooth, stir in the 1 cup diced ham, 2 cups grated zucchini, 8 oz grated cheddar cheese, a pinch of salt, and a pinch of black pepper. Mix gently so everything is evenly spread through the batter. The finished mixture should look thick, colorful, and full of texture.

4-Fourth Step: Fill the dish and bake

Pour the batter into the prepared baking dish and spread it out evenly with a spoon or spatula. The dish will be fairly full, so move carefully. Place it on the foil-lined baking sheet, then bake at 350 degrees F for 45 minutes.

As it bakes, the top should turn golden brown and the center should set. The quiche is ready when it no longer jiggles much in the middle. If your oven runs hot, start checking it a few minutes early. If you choose almond flour or coconut flour, the texture may change a little and the baking time may vary.

5-Final Step: Rest, slice, and serve

When the ham and zucchini quiche comes out of the oven, let it cool for at least 10 minutes before slicing. This resting time helps it firm up so each piece holds together better. You can serve it warm or at room temperature, which makes it great for brunch tables, potlucks, or packed lunches.

If you are planning a full meal, this recipe pairs well with a simple green salad, fruit, or a side like loaded mashed potato casserole for a hearty family-style spread. Leftovers reheat nicely too, so nothing goes to waste.