With Christmas approaching, hopefully we are going to be busier than last year. And with our hustle and bustle comes the need for quicker meals. This week, I made a quiche in the style of a Denver omelette. This recipe uses breadcrumbs as a base instead of pie dough. If you have a pie dough that you like to use, though, it can easily be substituted for the breadcrumbs.
I don’t have a lot to add this week, except that I hope everyone is safe over the holidays. Follow your provincial or local COVID restrictions and get your vaccines. Have a Happy Holidays everyone!
Denver Style Quiche
2 cups breadcrumbs
2 tbsp melted butter
¾ cup half and half (or milk, or heavy cream)
2 cups shredded cheese (your choice, I used mozzarella and cheddar)
1 red pepper – diced
1 green pepper – diced
½ red onion – fine dice
2 tbsp butter
- Preheat an oven to 375°
- In a bowl mix together the breadcrumbs and melted butter.
- Press the breadcrumbs into a 9” pie plate until it covers the sides and bottom. Ensure that it is pushed in with some force and make a good crust.
- Heat a frying pan over medium-high.
- Add the peppers, onion, and unmelted butter. Season with salt and pepper and cook until the onions are translucent.
- Allow them to cool, in the meantime mix the cream and eggs.
- Add the half the pepper mixture to the breadcrumb crust, top with half the cheese.
- Add the eggs, then top with pepper mixture and cheese.
- Place in the oven for 45 minutes, then cover with foil and cook for another 15 minutes or until the internal temperature reaches 165°F or until the eggs are fully cooked.