Instructions: Place a rack in the upper third of the oven and heat the oven to 325 degrees. Heat the butter or oil in a large nonstick skillet over medium heat. When its hot, add the onion, bell pepper, ham, salt and pepper to taste. Cook, stirring often, until the onion is soft, about 5 minutes. Stir in the flour. Set aside.

Whisk the eggs well in a large bowl. Whisk in the cream, stir in the Gruyere and Fontina cheeses and the vegetable mixture. Ladle into the cooled crust. Set the pan on a baking sheet. Bake the quiche until it is puffed and golden, 55 to 60 minutes.

Cool it at least 15 minutes 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 cups) and use any other cooked vegetables (about 2 cups). I used a 2-inch-deep quiche pan, which 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 :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.