Denver Quiche

Vicki Butts (lazyme)


This recipe is by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner.

I use a regular quiche pan since I don't have one with a removable bottom.


★★★★★ 1 vote

15 Min
55 Min


  • 1
    pre-baked cooled pastry for 9 1/2 by 2-inch quiche pan with removable bottom
  • 1 Tbsp
    butter or oil
  • 1 large
    sweet onion, diced
  • 1
    red bell pepper, diced
  • 1/2 c
    diced ham
  • 1/4 tsp
  • ·
    freshly ground black pepper, to taste
  • 3 Tbsp
  • 5
  • 1 c
    whipping cream
  • 1 1/2 c
    grated gruyere and fontina cheeses

How to Make Denver Quiche


  1. Place a rack in the upper third of the oven and heat the oven to 325 degrees.
  2. 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.
  3. Cook, stirring often, until the onion is soft, about 5 minutes. Stir in the flour. Set aside.
  4. 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.
  5. Cool it at least 15 minutes before serving.
  6. Remove the ring; slide the quiche off the bottom and onto a large serving plate. This can also be served at room temperature.
  7. Each serving:
    520 calories; 536 mg sodium; 274 mg cholesterol; 32 grams fat; 22 grams saturated fat; 34 grams carbohydrates; 23 grams protein; 2.40 grams fiber.
  8. Comments: The filling can be varied - substitute any good melting cheese (about 1 1/2 cups) and use any other cooked vegetables (about 2 cups).
  9. I used a 2-inch-deep quiche pan, which produces a nice quiche slice. To bake the crust, 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.

Printable Recipe Card

About Denver Quiche

Course/Dish: Meat Breakfast
Main Ingredient: Dairy
Regional Style: American

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