Denver Quiche

Time 1 hour 30 minutes
Yields Serves 6
Denver Quiche

Place a rack in the upper third of the oven and heat the oven to 325 degrees.


Heat the butter or oil in a large nonstick skillet over medium heat. When it’s hot, add the onion, bell pepper, ham, salt and pepper to taste. Cook, stirring often, until the onion is soft, about 5 minutes. Stir in the flour. Set aside.


Whisk the eggs well in a large bowl. Whisk in the cream, stir in the Gruyere and Fontina cheeses and the vegetable mixture. Ladle into the cooled crust. Set the pan on a baking sheet.


Bake the quiche until it is puffed and golden, 55 to 60 minutes. Cool it at least 15 minutes before serving. Remove the ring; slide the quiche off the bottom and onto a large serving plate. This can also be served at room temperature.

The filling can be varied-substitute any good melting cheese (about 1 1/2 cups) and use any other cooked vegetables (about 2 cups). I used a 2-inch-deep quiche pan, which produces a nice quiche slice. I prefer Pillsbury pie crust. To bake it, lightly grease the quiche pan, fit the pastry into it, trim it to 1/4-inch above the edge and bake as directed on the package.

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