1-First Step: Get the oven and pan ready

Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9-inch quiche pan or baking dish with non-stick baking spray. This helps the crustless pie release cleanly after baking and keeps cleanup simple, which is always welcome on a busy night.

2-Second Step: Prep the zucchini the right way

Slice the zucchini thinly. If your zucchini is large, cut it in half lengthwise before slicing so the pieces stay even. Place the slices in a sieve, sprinkle them with 1 teaspoon of kosher salt, and let them drain for 15 to 20 minutes. This step is important because it pulls out extra water and helps prevent a soggy Ham And Zucchini Pie.

After draining, rinse the zucchini under cool water and pat it dry with paper towels. You want it dry enough that it does not water down the filling. If you are cooking for a crowd or planning meals ahead, this step matters even more because the texture will hold up better after reheating.

3-Third Step: Mix the filling ingredients

In a medium bowl, combine the drained green chilies, diced smoky ham, zucchini, and grated sharp cheddar cheese. Stir gently so the cheese stays in the mix instead of clumping in one spot. Then transfer everything to the prepared pan and spread it out evenly.

This is a great moment to use leftover ham from a holiday meal or deli-purchased smoky ham from the store. Either one works well, and both fit the easy, flexible feel of this crustless Southwestern zucchini ham quiche.

4-Fourth Step: Whisk the custard

In another bowl, whisk together the 5 large eggs, 3/4 cup half and half, 1 teaspoon dry oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk until the mixture looks smooth and well blended. This custard is what turns the filling into a sliceable pie without a crust.

If you are out of half and half, whole milk can be substituted. Half and half is simply a mixture of half milk and half cream, so the flavor stays rich even with a small swap.

5-Fifth Step: Assemble and bake

Pour the egg mixture evenly over the filling in the pan. Use a spoon if needed to spread the ingredients so everything gets coated. Bake for 25 to 35 minutes, or until the top turns light golden and the filling is set in the center.

Keep an eye on the edges during the last few minutes. If the top is browning too fast, loosely cover it with foil. You want a gentle bake that gives you a tender custard and a neat slice.

6-Final Step: Rest and serve

Let the pie sit for 5 minutes before serving. This short rest helps the filling settle, so each slice holds together better. Serve warm for breakfast, brunch, lunch, or a simple dinner with a green salad or fruit on the side.