Denver Quiche

* 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.