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 mode and rediscovered the quiche. Why this absolutely delicious savory custard pie of French origin is rarely on the table, I don’t know. The pastry can be right out of the box and baked the day before, ready for filling just before baking. A green salad with fresh herbs goes perfectly.
Start off with the Sunshine Compote and end up with “Sock-It-to-Me” coffeecake, an adaptation of the popular cake of the same name. The best I can say for it is that it’s sweet and addictive. It begs for a steaming cup of coffee or a cold glass of milk.
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.
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