Denver Quiche

Directions

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 :