Ham and Veggie Quiche

Finely dice the zucchini, ham, and pepper and put in a bowl.

• ½ Zucchini (~ 3.9 oz)
• 2.5 oz Ham, smoked
• ½ Bell pepper, red (~ 2.6 oz)

Finely chop the chili, garlic, and basil. Grate the Parmesan. Put the chili and garlic in one bowl, basil and Parmesan in a second bowl.

• ½ Chili pepper (~ 0.1 oz)
• ½ Garlic clove (~ 0.1 oz)
• 15 leaves of Basil, fresh (~ 0.1 oz)
• 1.8 oz Parmesan cheese

Preheat the oven to 350 °F.

Heat the canola oil in a non-stick frying pan over medium heat. Fry the chili and garlic for approx. 30 seconds, add the remaining vegetables and ham and fry for 2-3 minutes. Season with salt and pepper.

• 1 tsp Canola oil
• Salt
• Black pepper

Grease a baking dish with oil.

• 1 tsp Canola oil

Add the cream cheese, eggs, half of the parmesan, and basil into the baking dish and mix thoroughly. Season with salt and pepper.

• 1⁄3 cup Cream cheese
• 3 Eggs (~ 5.8 oz)
• Salt
• Black pepper

Halve the tomatoes and add to the baking dish alongside the contents of the pan. Mix well and top with the remaining Parmesan.

• 3.5 oz Cherry tomatoes

Bake for approx. 30 minutes until golden brown.

Enjoy your meal!