Denver Quiche
Savory and delicious, Denver Quiche is easy to make and the leftovers keep well in the refrigerator for several days.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 6 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 frozen 9-inch pie crust
- 2 teaspoons canola oil
- 1/4 cup chopped yellow onion
- 3/4 cup chopped mixed bell peppers (I used a mixture of green, red, yellow and orange)
- 1 cup cooked chopped ham (I used leftover ham)
- 1 cup shredded Gruyere cheese
- 1/2 cup shredded medium cheddar cheese
- 4 eggs
- 1 cup evaporated milk
Instructions
- Preheat oven to 350 degrees.
- Add canola oil to non-stick skillet and turn heat to medium.
- Add onion and peppers and sauté until translucent, about 5 minutes; remove from heat and set aside.
- Place frozen pie crust on a baking sheet (to stabilize and prevent overflowing).
- Add chopped ham to frozen pie crust and spread around covering the bottom of the pie crust evenly.
- Add cooked onion and peppers, spreading on top of ham.
- Mix both cheeses together and sprinkle over onion and peppers.
- In small bowl, crack eggs and whisk.
- Add milk to eggs and whisk again.
- Pour eggs and milk mixture over cheese/veggies/ham in pie crust.
- Place quiche (on baking sheet) in preheated oven and bake for 20 minutes.
- Check your quiche; if the crust is browning too quickly, cover the edges of the crust with a pie shield.
- Return to oven and cook 20 to 30 minutes more.
- Insert toothpick in center of quiche; when the toothpick comes out clean, quiche is done (may require additional cooking time depending on your oven).
- Remove from oven and allow to cool for 5 minutes before slicing and serving.
Notes
You can make your own pie shield using aluminum foil. Twist a length of aluminum foil into a long ribbon and join the two ends to form a circle the circumference of your pie plate. Gently lay over your browned pie crust to prevent further browning.
Find it online: https://tootsweet4two.com/denver-quiche/
