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.
prep time15 Min
cook time55 Min
pre-baked cooled pastry for 9 1/2 by 2-inch quiche pan with removable bottom
butter or oil
sweet onion, diced
red bell pepper, diced
freshly ground black pepper, to taste
1 1/2 c
grated gruyere and fontina cheeses
How To Make
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.
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.
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