DENVER QUICHE
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.
Provided by Vicki Butts (lazyme)
Categories Meat Breakfast
Time 1h10m
Number Of Ingredients 11
Steps:
- 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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Armando Gomez
[email protected]This quiche was a bit too cheesy for my taste. I think I would have liked it better with less cheese and more vegetables.
IvyDawn Moore
[email protected]I'm not a fan of quiche, but this one was surprisingly good. The crust was nice and flaky, and the filling was creamy and flavorful. I especially liked the addition of ham and vegetables.
Zisan Hossian
[email protected]This was an easy and delicious quiche to make. I used a pre-made pie crust to save time, and it still came out great. The filling was creamy and flavorful, and the ham and vegetables added a nice touch of flavor.
Mr. Gooch
[email protected]This quiche was delicious! I made it for my family for breakfast and they all loved it. The crust was flaky and buttery, and the filling was creamy and cheesy. I will definitely be making this again.
Rod Gant
[email protected]I followed the recipe exactly, but my quiche didn't turn out as well as I hoped. The crust was too thick and the filling was too runny.
Maycen Slabaugh123
[email protected]This quiche was a bit bland for my taste. I think I would have liked it better with some more seasoning.
Matthew Makinde
[email protected]This was a great recipe! I made it for a brunch party and everyone loved it. The quiche was light and fluffy, and the filling was creamy and flavorful. I will definitely be making this again.
David & Carrie Ike
[email protected]This quiche was easy to make and turned out great! I used a store-bought pie crust to save time, and it still came out delicious. The filling was creamy and cheesy, and the ham and vegetables added a nice touch of flavor.
S.M. Niloy
[email protected]I'm not a big fan of quiche, but this one was surprisingly good. The crust was nice and flaky, and the filling was creamy and flavorful. I especially liked the addition of ham and vegetables.
Subasor Sarkar
[email protected]This quiche is a real winner! The combination of flavors and textures is perfect. The crust is flaky and buttery, the filling is creamy and cheesy, and the ham and vegetables add a nice savory flavor. I will definitely be making this again.