Tuesday, June 18 2013, 10:06 AM MDT
Ham & Zucchini Quiche Casserole
As aired on April 14, 2013
Recipe courtesy of Lisa Barker
1/2 t. Tuscan Seasoning or Chef Tess Romantic Italian
1 T. Honeyville Powdered Butter
1/4 cup Ova Easy Egg Crystals (no substitutions)
1/2 cup Honeyville Powdered Sour Cream
2 T. Ultra Gel
3 T. Honeyville Dehydrated Green Onion
1 cup Honeyville Freeze Dried Ham
1/2 cup Honeyville Freeze Dried Bell Peppers
1/2 cup Honeyville Freeze Dried Zucchini
1/4 cup Honeyville Freeze Dried Mushrooms
3 T. Spinach Leaves
1 cup Honeyville Freeze Dried Cheddar or Colby Cheese (I use 1/2 cup of each)
1.) Put the green onion, ham, zucchini, bell pepper in the jar.
2.) Add the powdered ingredients and shake them down into the veggie mixture.
3.) Preheat oven to 325 degrees. Pour the jar ingredients in a 2 quart bowl and add 2 1/2 cups cool water. Allow to hydrate 10 minutes.
4.) Lightly grease a 9 inch by 9 inch casserole. Cover with foil, or use a Pyrex baking dish with lid.
5.) Bake until set, 325 degrees 50 minutes. Do not over bake.
6.) Optional: Take the lid off for the last 5-10 and sprinkle fresh cheese on the top. Also great with a pie crust.
For Pints: Cut recipe to 1/3 and reduce water to 3/4 cups cool water and pour into a small baking dish.