Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Denver Quiche
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- #30399
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pre-baked cooled pastry*
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 cup grated Gruyere and Fontina Val d'Aosta cheese
directions
* For 9 1/2" by 2" quiche pan with removeable bottom.
Place a rack in the upper third of the oven and heat the oven to 325 degrees F.
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.
added by
terrymcintire
nutrition data
Nutritional data has not been calculated yet.
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