Mid Week Makeover ~ Skinny Ham & Cheese Pie!

The super swine I made in the slow cooker was a big hit and has now been “Christmas approved.”   Even better news since I had confirmation yesterday that our house will indeed be the venue for Christmas lunch with all the outlaws this year.    I really do love having everyone at our house so I’m looking forward to the Christmas Countdown and testing loads of recipes to make sure everything is as stress free as possible for the big day.   What I am not looking forward to is the Christmas decorating which, despite my best intentions, has still not been planned or begun.   It is a mammoth exercise which may need to be scaled back this year!

But, back to the swine.   There was a very large amount of sliced ham in my house and, while my dear hubby is happy to have ham sandwiches most days, I think even he was a little over the ham lunch.   I came up with a few recipes to revamp the remaining ham which I was happy with and thought that lunch for my team at work was in order.   The Admin staff in my office is absolutely amazing and I am so grateful to them all for their dedication, professionalism and tenacity in often very difficult situation.   Leading up to Christmas, there is a bit more of a focus on eating healthy so a lightened up version of ham and cheese quiche was my chosen weapon to use up the leftovers and provide lunch for my team.   I slightly adapted a Skinny Zucchini Pie recipe from Gina at Skinnytaste who comes up with the tastiest treats that are healthy.   Full taste, zero guilt!

Mid Week Makeover ~ Skinny Ham & Cheese Pie (serves6)
Recipe slightly adapted from Skinnytaste
1 x large zucchini (shredded and liquid squeezed out)
½ cup shredded butternut pumpkin (because I had it leftover)
1 & ½ cup leftover ham diced
1 cup part light cheese
1 cup gluten free flour
1 tsp baking powder
2/3 cup fat free milk
1 tsp olive oil
4 large eggs, beaten
1/2 tsp salt
fresh cracked pepper to taste
light non stick cooking spray
2 Tbls grated parmesan if desired (I left out for fat’s sake and used baby spinach instead)

Preheat oven to 200° or 180° for a fan forced oven.   Lightly spray a pie dish with cooking spray.   Combine ham, zucchini, pumpkin and cheese in a bowl.

Sift flour and baking powder in a medium bowl.   Add remaining ingredients to the bowl and blend well.

Combine with zucchini mixture and pour it into the pie dish.

Top with parmesan cheese or baby spinach and bake 30-35 minutes or until knife comes out clean from the centre.

Let it stand at least 5 minutes before serving with a lovely side salad.


I make a veggie version of this every week for work lunches and it is better the day after baking and freezes in portions really well.   The team was well fed and I felt happy to provide a small thank you for jobs well done :)

Skinny Ham & Cheese Pie!
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Recipe type: Main Dish
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • Mid Week Makeover ~ Skinny Ham & Cheese Pie (serves6)
  • 1 x large zucchini (shredded and liquid squeezed out)
  • ½ cup shredded butternut pumpkin (because I had it leftover)
  • 1 & ½ cup leftover ham diced
  • 1 cup part light cheese
  • 1 cup gluten free flour
  • 1 tsp baking powder
  • ⅔ cup fat free milk
  • 1 tsp olive oil
  • 4 large eggs, beaten
  • ½ tsp salt
  • fresh cracked pepper to taste
  • light non stick cooking spray
  • 2 Tbls grated parmesan if desired (I left out for fat’s sake and used baby spinach instead)
Instructions
  1. Preheat oven to 200° or 180° for a fan forced oven. Lightly spray a pie dish with cooking spray. Combine ham, zucchini, pumpkin and cheese in a bowl.
  2. Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well.
  3. Combine with zucchini mixture and pour it into the pie dish.
  4. Top with parmesan cheese or baby spinach and bake 30-35 minutes or until knife comes out clean from the centre.
  5. Let it stand at least 5 minutes before serving with a lovely side salad.

 

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