1-First Step: Preheat and prep the dish Start by preheating your oven to 350 degrees F. Grease a baking dish well so the quiche does not stick. A medium baking dish works nicely for this recipe, and placing it on a foil-lined baking sheet helps catch any spills.

2-Second Step: Prep the zucchini Grate the zucchini until you have 2 cups, which is about 2 medium zucchini. Add a pinch of salt to the grated zucchini, then squeeze out the excess water with clean hands or a towel. This step matters a lot because too much liquid can make the pie soft instead of firm. If you want to read more about the nutrition side of zucchini, the article from Healthline on zucchini benefits is a nice extra resource.

3-Third Step: Mix the wet ingredients In a large bowl, whisk together the 4 eggs, 2 cups milk, 3/4 cup flour, and 1 teaspoon baking powder. Keep whisking until the batter looks smooth and well blended. This base gives the ham and zucchini pie its tender, custardy texture.

4-Fourth Step: Stir in the filling Add the 1 cup diced ham, drained zucchini, 8 ounces grated cheddar cheese, 1 pinch salt, and 1 pinch black pepper. Stir gently until everything is evenly mixed. You want the ham and cheese spread throughout the batter so every slice has a little bit of everything.

5-Fifth Step: Fill the dish and bake Pour the batter into your prepared dish. Set the dish on a foil-lined baking sheet, then bake for about 45 minutes or until the top is golden brown and the center is fully cooked. If the top browns too quickly, loosely cover it with foil for the last part of baking.

6-Final Step: Let it rest before serving When the quiche is done, remove it from the oven and let it cool for at least 10 minutes. Resting helps the slices hold together better. Serve warm, and enjoy the creamy texture with the salty ham and mild zucchini in every bite.