Western Omelet Quiche Recipe

Introduction

This Western Omelet Quiche is a delightful twist on a classic breakfast favorite, combining the flavors of ham, bell peppers, and cheese in a creamy custard baked to perfection in a flaky pie crust. It’s perfect for brunch, a light dinner, or anytime you crave a savory, satisfying dish.

Ingredients

• 1 9 inch deep dish pie shell
• 4 green onions (thinly sliced)
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped red bell pepper
• 2 Tbsp butter
• 4 oz smoked ham (chopped and divided)
• 1 1/2 cup Colby Jack or cheddar cheese (divided)
• 1 cup heavy cream
• 6 large eggs
• 1 tsp garlic salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/4 tsp ground mustard

Instructions

1. Step 1: Preheat the oven to 375°F. Prick the bottom of a frozen pie shell with a fork and bake it for 5 minutes. Remove from the oven and set aside.
2. Step 2: In a small skillet, melt the butter over medium heat. Add the sliced green onions, green bell pepper, and red bell pepper, cooking until softened, about 2-3 minutes.
3. Step 3: Spread half of the chopped ham and half of the shredded cheese evenly on the bottom of the par-baked pie shell.
4. Step 4: In a bowl, whisk together the heavy cream, eggs, garlic salt, black pepper, onion powder, and ground mustard until fully combined. Stir in the cooked vegetables.
5. Step 5: Pour half of the custard mixture over the first layer of ham and cheese in the pie shell. Then, add the remaining ham and cheese and pour the rest of the custard on top.
6. Step 6: Place the pie on a baking sheet and bake in the oven for 10 minutes at 375°F.
7. Step 7: Reduce the oven temperature to 350°F and bake for an additional 30 to 40 minutes, until the quiche is set and a knife inserted near the center comes out clean.
8. Step 8: Remove the quiche from the oven and let it rest on a cooling rack for at least 20 minutes before serving to allow the custard to firm up.

Tips & Variations

• Use your favorite cheese blend or add some diced tomatoes or mushrooms for extra flavor and texture.
• For a lighter version, substitute half-and-half for the heavy cream.
• Make sure to rest the quiche before slicing to prevent it from falling apart.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or in a 350°F oven until warmed through, about 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade pie crust instead of a frozen one?

Yes, a homemade pie crust works perfectly. Just par-bake it until lightly golden before adding the filling to prevent sogginess.

Can I prepare the quiche in advance?

You can assemble the quiche a day ahead and keep it covered in the refrigerator. Bake it fresh the next day, adding a few extra minutes to the cooking time if needed.

Western Omelet Quiche Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

A delicious Western Omelet Quiche combining smoky ham, colorful bell peppers, and melted cheese in a creamy egg custard baked in a flaky pie crust. This savory quiche is perfect for breakfast, brunch, or a light dinner.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

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Pie and Dairy

• 1 9 inch deep dish pie shell
• 1 cup heavy cream
• 1 1/2 cup Colby Jack or cheddar cheese, divided
• 2 Tbsp butter

Vegetables

• 4 green onions, thinly sliced
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped red bell pepper

Protein

• 4 oz smoked ham, chopped and divided
• 6 large eggs

Seasonings

• 1 tsp garlic salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/4 tsp ground mustard

Instructions

1. Preheat Oven and Prepare Pie Shell: Preheat the oven to 375°F (190°C). Prick the bottom of the frozen pie shell with a fork to prevent bubbling, then bake it for 5 minutes. Remove from oven and set aside.
2. Sauté Vegetables: In a small skillet, melt the butter over medium heat. Add the sliced green onion, chopped green bell pepper, and red bell pepper. Sauté for 2-3 minutes or until the vegetables soften. Remove from heat.
3. Layer Ham and Cheese: In the par-baked pie shell, evenly layer half of the chopped ham and half of the shredded cheese on the bottom.
4. Prepare Egg Custard: In a bowl, whisk together the heavy cream, eggs, garlic salt, black pepper, onion powder, and ground mustard until fully combined. Stir the sautéed vegetables into this custard mixture.
5. Assemble Quiche: Pour half of the egg custard mixture over the ham and cheese layer in the pie shell. Then repeat with the remaining ham, cheese, and custard to fill the shell fully.
6. Initial Bake: Place the filled pie shell on a baking sheet to catch any spills, then bake in the preheated oven at 375°F for 10 minutes.
7. Lower Temperature and Continue Baking: Reduce oven temperature to 350°F (175°C) and bake for an additional 30-40 minutes, or until the quiche is set and a knife inserted near the center comes out clean.
8. Cool Before Serving: Remove the quiche from the oven and let it rest on a cooling rack for at least 20 minutes to allow it to set properly before slicing and serving.

Notes

• Using a deep dish pie shell helps hold the thick filling without spilling.
• The ground mustard adds subtle flavor depth but can be omitted if unavailable.
• Letting the quiche rest after baking ensures cleaner slices and better texture.
• Feel free to substitute Colby Jack with cheddar or your preferred cheese blend.
• You can prepare the quiche a day ahead and reheat it gently before serving.

Keywords: Western Omelet Quiche, Ham and Cheese Quiche, Breakfast Quiche, Savory Pie, Brunch Recipe