Real men, including Coloradoans do eat quiche – and this Rocky Mountain version is filled with great, hearty flavors. Good, wholesome eating.

Denver Quiche
Recipe type: Pies
Serves: 6
  • 1 pre-baked cooled pastry for 9 1/2" quiche pan with removable bottom
  • 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 black pepper, to taste
  • 3 Tablespoons flour
  • 5 eggs
  • 1 Cup whipping cream
  • 1 1/2 Cups grated Gruyere and Fontina Val d'Aosta cheeses
  1. 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.
  2. 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.
  3. 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.
This recipe yields 6 servings.

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.

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. 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.

NOTES : Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner

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