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Category: Main courses

Denver Quiche

For those of us who love to entertain friends simply, Sunday lunch is the answer. There's time to get it together, enjoy the moment and get cleaned up before the week begins. A few Sundays ago, I got into lunch ... Read more

Total time: 1 1/2 hours | Serves 6
Note: 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. I prefer Pillsbury pie crust. To bake it, 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.
  • 1 pre-baked pastry for 9 1/2 x2-inch quiche pan with removable bottom, cooled
  • 1 tablespoon butter or oil
  • 1 large sweet onion, diced
  • 1 red bell pepper, diced
  • 1/2 cup diced ham
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 3 tablespoons flour
  • 5 eggs
  • 1 cup whipping cream
  • 1 1/2 cups grated Gruyere and Fontina Val d'Aosta cheeses

Step 1Place a rack in the upper third of the oven and heat the oven to 325 degrees.

Step 2Heat 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.

Step 3Whisk 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.

Step 4Bake 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.
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