Directions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie plate.
Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to wring out as much excess water as possible. This is the most important step for a perfect texture!
Spread the dried zucchini, diced ham, and shredded cheese evenly in the bottom of the prepared pie plate.
In a separate bowl, whisk the eggs until smooth.
Add the heavy cream, Dijon mustard, salt, and pepper, and whisk until the custard is fully combined.
Gently pour the egg custard over the in the pie plate.
Bake for 35 to 40 minutes, until the center is just set and the top is lightly golden. A knife inserted near the center should come out clean.
Let the quiche rest on a wire rack for at least 10 minutes before slicing and serving. This allows it to set completely for clean cuts.
Squeeze the zucchini in a cheesecloth or clean kitchen towel until it's as dry as possible to prevent a watery result.
