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Ingredientes
- 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
Direcciones
- 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.
- 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.
- 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.
- This recipe yields 6 servings.
- 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.
- 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% |
