Homemade is Better—Denver Style Quiche

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
6 eggs
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.
  • Enjoy