Real Recipes From Real Home Cooks ®

denver quiche

(1 rating)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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 rating)
yield 6 serving(s)
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For denver quiche

  • 1
    pre-baked cooled pastry for 9 1/2 by 2-inch quiche pan with removable bottom
  • 1 Tbsp
    butter or oil
  • 1 lg
    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.

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