Ham and Zucchini Quiche in a jar

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2T Honeyville Dehydrated Green Onion

1 cup Honeyville Freeze Dried Ham (See safety note on FD real meats!)
1/2 cup Honeyville Freeze Dried Bell Peppers
1/2 cup Honeyville Freeze Dried Zucchini
1 T Honeyville Powdered Butter
1/4 cup Ova Easy Egg Crystals 
1/2 cup Honeyville Powdered Sour Cream
 2T  ultra gel
1/2 tsp Chef Tess Romantic Italian Seasoning
1 cup Honeyville Freeze Dried Cheddar Cheese

 *Real freeze dried meat must be in a glass jar or mylar bag with an oxygen absorber. Open all your cans of happiness. Line up your jars. Get all your measuring tools and stuff together. Make sure you have all your ingredients.

Put the green onion, ham, zucchini, bell pepper in the jar. Add the powdered ingredients and shake them down into the veggie mixture. This is how I get a lot of product into a small space. I shake things a lot in my jars.

Add the cheese and top with a fresh 300 cc oxygen absorber. You can also use the jar attachment on a food saver, but you'll need to either cut a coffee filter to fit the top of the jar, or use a cupcake/muffin liner at the top of the jar just inside the rim to keep the dry particles from clogging the hose. I prefer the speed of the  oxygen absorbers. Frankly, that's how I can do so many in a short amount of time. If you want to use the slower method with the lid attachment, you totally can. In about 25-30 minutes, the jar lid will "pop", indicating you have a vacuum seal.

To prepare:  Preheat oven to 325 degrees.  Pour the jar ingredients in a 2 quart bowl and add 2 1/2 cups cool water. Allow to hydrate 10 minutes.
Lightly grease a 9 inch by 9 inch casserole (or solar oven 9 inch round pan works too).
Cover with foil.

Bake until set, 325 degrees 50 minutes. Do not over bake. May be stored in refrigerator after baking and heated for service.

Printable labels for this Breakfast Ham and Zucchini Quiche Casserole jars go here.