SWISS ZUCCHINI QUICHE    

1½ cups zucchini (1/8 inch thick slices)
¼  pound fresh mushrooms, sliced
1  small onion, chopped      
3  eggs, beaten
½  cup evaporated skim milk
¼  cup water
½  teaspoon salt
¼  teaspoon pepper
3/4 cup (3 oz.) shredded Swiss cheese
1  un-baked pastry shell

Cook zucchini in a small amount of unsalted boiling water for 3 minutes.  Drain to remove excess water.  Melt margarine or use oil to cover the bottom of a small skillet and saute mushrooms and onion over low heat until vegetables are tender but not brown. Combine eggs, milk, water, salt and pepper.  Mix well.  Add zucchini slices, mushroom mixture, and ½ cup cheese.  Top with the remaining cheese.  Bake at 375̊ for 40 minutes or until set.  (You can add cooked bacon or ham).

I did not put zucchini in these freezer quiche, I didn't think it would freeze well. But I did put Black forest Ham in them. It is best if you could thaw these in the refrigerator over night, then Bake as directed. (Make sure they are thawed all the way).

Hot Ham Hoagies

2-3 lbs thinly sliced ham
2 cups apple juice
2/3 cup brown sugar
1/2 cup sweet pickle relish
2 tsp. prepared mustard
1 tsp. paprika

Separate ham slices and place in crock pot.  In a bowl, combine the remaining ingredients and pour over ham.  Cover and cook on low for 4-5 hours or until ham is heated through.  Place 2-3 slices of ham on toasted rolls or hoagie buns.  Serve with additional relish and swiss cheese if desired.

Freezer Instruction:
Thaw and dump in crock pot. Cook on low 4-5 hours or until heated through.
Place 2-3 slices of ham on toasted rolls or hoagie buns.  Serve with additional relish and swiss cheese if desired.

Sorry I didn't supply the rolls!!!  I didn't want them to be old by the time Monday rolled around!

Baked Ham and Egg Cups

12 eggs
1 1/4 c. shredded sharp cheddar
3/8 c. parmesan cheee
3/8 c. cottage cheese
5 oz frozen spinach, defrosted, squeezed of water and chopped
1 large red pepper, roasted and chopped
2 oz finely chopped canadian bacon
1/4 c. green onions
1/2 tsp salt
1/8 tsp pepper
24 slices ham lunch meat

Preheat oven to 350.  Combine all ingredients except ham slices.  Place one slice of ham in each of 24 muffin tins.  Divide the egg mixture evenly between the ham "wells", about 1/4 c. each.  Fill them to the top, but try to keep the egg in the ham and not spilling out into the muffin tin.  Bake 15-20 minutes.  Egg will puff as it bakes and fall as it cools. 

FOR FREEZER MEAL:  The egg cups are already baked for 15 minutes.  Thaw in the refrigerator overnight.  Place in muffin tins and bake for 10 minutes at 350 to warm.  Or, if you want them to be a grab and go type thing, they can just be microwaved wrapped in a paper towel for 30-45 seconds. 

We ate these with toast and fruit for a breakfast for dinner.  Those who like spice wanted Tapatio or Tabasco on theirs, I didn't put it in them for those who don't like the kick.   They have LOTS of ingredients and my little ones were leery of them, but if you can just get them to TASTE it.....Mine all love them and keep asking me to make them over and over. 

SWISS ZUCCHINI QUICHE    

1½ cups zucchini (1/8 inch thick slices)
¼  pound fresh mushrooms, sliced
1  small onion, chopped      
3  eggs, beaten
½  cup evaporated skim milk
¼  cup water
½  teaspoon salt
¼  teaspoon pepper
3/4 cup (3 oz.) shredded Swiss cheese
1  un-baked pastry shell

Cook zucchini in a small amount of unsalted boiling water for 3 minutes.  Drain to remove excess water.  Melt margarine or use oil to cover the bottom of a small skillet and saute mushrooms and onion over low heat until vegetables are tender but not brown. Combine eggs, milk, water, salt and pepper.  Mix well.  Add zucchini slices, mushroom mixture, and ½ cup cheese.  Top with the remaining cheese.  Bake at 375̊ for 40 minutes or until set.  (You can add cooked bacon or ham).

I will double this and not use zucchini, because I'm not sure how the zucchini will freeze. I will be adding ham as the meat.  I usually make one with all the veggies and one with just meat.