Denver Quiche
Free Recipe Title: Denver Quiche
This Free Recipe ‘Denver Quiche’ requires the following ingredients:
1 pre-baked cooled pastry for 9 1/2 by 2
quiche pan with removable bottom
1 tablespo butter or oil
1 lar sweet onion — diced
1 red bell pepper — diced
1/2 c diced ham
1/4 teaspo salt
Freshly-ground black pepper — to taste
3 tablespoo flour
5 eggs
1 c whipping cream
1-1/2 cu grated Gruyere and
Fontina Val d Aosta cheeses
Recipe Temperature:
This Easy Recipe Serves: 6
Recipe Preparation: bake
How to easily cook Free Recipe: Denver Quiche
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. 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. Source: The Los Angeles Times, 03-07-2001 S(Formatted for MC6): 05-04-2001 by Joe Comiskey - jcomiskey@krypto.net
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