My honey, affectionately known as the Goof, made this Denver Style Quiche Recipe for me recently. I remembered trying a Denver Omelet in a restaurant one time, years ago, and I didn’t really care for it. But I was over the moon for this quiche!
One thing I love is when my honey cooks for me.
Yeah, I know what you’re thinking. You’re thinking I love it because it gets me out of cooking. And, that’s fair. I do enjoy that part of it, too. But the main reason I like it is because my honey is a good cook. He isn’t always confident in his abilities, but I have loved everything he has made for me so far.
I was pretty excited when he told me he wanted to make this Denver Style Quiche. Once, many years ago, I tried a Denver Omelet and didn’t like it. But back then, I just couldn’t stand bell peppers, especially in my eggs or on pizza.
My tastes have changed a lot over the years, so I was anxious to give this Denver Style Quiche a try. The more I watched him cook, the hungrier I got.
Denver Style Quiche Recipe
First-The Prep Work
The first thing he did was chop up an Onion, a package of Baby Bella Mushrooms, and one Green Bell Pepper.
Then he chopped up some yummy looking Hormel ham.
The onions, peppers, mushrooms and ham all looked so pretty – and delicious – sitting there like that!
But then he had to stir it up and turn it into a big mess!
But when he poured the “mess” into the pie shells, it looked even more delicious. It also reminded me of a favorite jigsaw puzzle I once had as a child.
Next, he cracked a dozen eggs in a bowl and added some milk. Look at all those perfect egg yolks floating there. Ever noticed how perfect and unbroken egg yolks stay when you’re cooking something like this? I can break 20 eggs for things like this and every last one, perfect. Then I break one to fry at breakfast and I break it.
Okay, I still don’t break eggs all that often, even when frying them. But, I digress.
He whipped the eggs and milk up to a nice solid color and set them aside for a moment.
For this Denver Style Quiche Recipe, Goof chose a nice Emmentaler Cheese. I about gagged at the price per pound, but since he purchased such a small amount, it wasn’t too bad overall.
It smelled really wonderful as he grated it up. I couldn’t resist tasting it. It tasted wonderful too. Reminded me of Parmesan, but different. It’s hard to describe flavors. “It was a robust flavor, full and mature and potent.” What does that even mean? Other than sounded kinda dirty.
But I digress. Again.
Putting it Together
Now we come to the part in the program called Pouring the Eggs. Although I guess he didn’t actually pour the eggs at first. He ladled them, taking turns between the two pie shells to distribute the eggs evenly. But when the bowl got empty enough, there was pouring involved, so there you go.
Once the pie shells were nice and full, he carefully slid them both into the oven to bake at 350 degrees F for around an hour…
…until they looked like this and the knife came out clean:
The Denver Style Quiche was almost ready. One last step was to add that wonderful grated Emmentaler Cheese to the tops of them both.
They went back in the oven for another five minutes and came out looking like this:
We served up our Denver Style Quiche with some salad. I liked the quiche a lot. It had great flavor and felt protein rich and healthy while not being heavy.
All in all, I would say that this Denver Style Quiche was the perfect summer meal. Thank you, my honey!
Looking for quiche-type recipes? Check out this delicious, simplified version of Greek Spinach Pie!
- 1 Onion
- 1 lb. package of Baby Bella Mushrooms (or your choice)
- 1 Bell Pepper
- 2 Cups Chopped ham (approximate amount)
- 12 eggs
- 3/4 cup milk (approximate amount)
- 4 oz. Emmentaler Cheese, grated (or cheese of your choice. approximate amount)
- 2 Deep Dish Frozen Pie Shells
- Dice onion and bell pepper.
- Slice mushrooms.
- Chop ham into small pieces.
- Mix vegetables and ham in a bowl and split it up between two pie shells.
- Break twelve eggs into a bowl. Add milk and stir until well-blended.
- Pour (or ladle) egg mixture into pie pans until equally filled.
- Place quiche in oven and back at 350 degrees F for 1 hour.
- Grate cheese finely.
- Scatter the cheese over the tops of both quiches and return to the oven for another five minutes.
- Let rest five minutes before cutting
- Dig in and enjoy your delicious creation!