Denver Quiche Recipe

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Servings: 6


Cost per serving $2.97 view details
  • 1 x pre-baked cooled pastry for 9 1/2" by 2" quiche pan with removable bottom
  • 1 Tbsp. butter or possibly oil
  • 1 lrg sweet onion diced
  • 1 x red bell pepper diced
  • 1/2 c. diced ham
  • 1/4 tsp salt Freshly-grnd black pepper to taste
  • 3 Tbsp. flour
  • 5 x Large eggs
  • 1 c. whipping cream
  • 1 1/2 c. 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 possibly oil in a large nonstick skillet over medium heat. When it's warm, add in the onion, bell pepper, ham, salt and pepper to taste. Cook, stirring often, till the onion is soft, about 5 min. Stir in the flour. Set aside.
  2. Whisk the Large eggs well in a large bowl. Whisk in the cream, stir in the Gruyere and Fontina cheeses and the vegetable mix. Ladle into the cooled crust. Set the pan on a baking sheet. Bake the quiche till it is puffed and golden brown, 55 to 60 min.
  3. Cold it at least 15 min 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.
  4. This recipe yields 6 servings.
  5. Comments: The filling can be varied-substitute any good melting cheese (about 1 1/2 c.) and use any other cooked vegetables (about 2 c.). I used a 2-inch-deep quiche pan, that 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.
  6. NOTES :


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Nutrition Facts

Amount Per Serving %DV
Serving Size 165g
Recipe makes 6 servings
Calories 362  
Calories from Fat 240 66%
Total Fat 27.16g 34%
Saturated Fat 14.11g 56%
Trans Fat 0.0g  
Cholesterol 265mg 88%
Sodium 565mg 24%
Potassium 228mg 7%
Total Carbs 8.8g 2%
Dietary Fiber 0.7g 2%
Sugars 2.26g 2%
Protein 20.7g 33%
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