Zucchini Quiches - Recipe by Kim McCosker

Ingredients

200 g gluten-free ham off the bone
1 zucchini unpeeled and grated
8 regular eggs
1 tsp gluten-free curry powder

Method

Heat oven to 180 C.

Line eight large muffin cups with ham.

Gently squeeze excess liquid from zucchini.

In a bowl, whisk eggs and curry powder.

Add zucchini and stir to combine.

Pour the mixture across each of the muffin cups.

Season with cracked pepper and cook for 15 minutes or until golden brown and cooked through.

Optional:

For presentation, add half a cherry tomato to each of the quiches before baking.

Credits: Coeliac Australia

Photo Credits: Coeliac Australia