Vicki Butts (lazyme)
I use a regular quiche pan since I don't have one with a removable bottom.
1pre-baked cooled pastry for 9 1/2 by 2-inch quiche pan with removable bottom
1 Tbspbutter or oil
1 largesweet onion, diced
1red bell pepper, diced
1/2 cdiced ham
·freshly ground black pepper, to taste
1 cwhipping cream
1 1/2 cgrated gruyere and fontina cheeses
How to Make 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.
- 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.
- 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).
- 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.