Western Omelet Quiche Recipe

Introduction

This Western Omelet Quiche combines the classic flavors of a Western omelet with the satisfying texture of a quiche. Filled with ham, bell peppers, green onions, and melty cheese, it’s perfect for breakfast, brunch, or a hearty snack.

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 the frozen pie shell with a fork and bake for 5 minutes. Set aside.
2. Step 2: In a small skillet, melt the butter. Cook the sliced green onions, green bell pepper, and red bell pepper until softened, about 2-3 minutes.
3. Step 3: Layer half of the chopped ham and half of the shredded cheese on the bottom of the par-baked pie shell.
4. Step 4: 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. Then repeat the layers with the remaining ham, cheese, and custard.
6. Step 6: Place the quiche on a baking sheet and bake in the oven for 10 minutes at 375°F.
7. Step 7: Lower the oven temperature to 350°F and continue baking for an additional 30-40 minutes, until the quiche is set and golden on top.
8. Step 8: Let the quiche rest on a cooling rack for at least 20 minutes before serving to allow it to set properly.

Tips & Variations

• Substitute smoked ham with cooked bacon or sausage for different flavors.
• Use different cheese varieties like Monterey Jack or Swiss to change the taste profile.
• Add mushrooms or spinach to the vegetables for extra nutrition and flavor.
• To prevent a soggy crust, make sure to par-bake the pie shell before adding fillings.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through. For longer storage, wrap tightly and freeze for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade pie crust instead of store-bought?

Yes, a homemade pie crust works perfectly. Just be sure to par-bake it before adding the filling to avoid sogginess.

What is the best way to tell when the quiche is fully cooked?

The quiche is done when the center is set and doesn’t jiggle when you gently shake the pan. The top should be lightly golden brown.

Western Omelet Quiche Recipe

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★★★★★

4.6 from 105 reviews

This Western Omelet Quiche combines the classic flavors of a Western omelet—ham, bell peppers, and green onions—baked into a rich, creamy quiche with a buttery pie crust. Perfect for brunch or a hearty breakfast, it bakes to a golden finish with layers of melted cheese and savory custard.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 9 inch deep dish pie shell (frozen)

Vegetables & Meat

• 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

Dairy & Eggs

• 1 1/2 cups Colby Jack or cheddar cheese, shredded and divided
• 1 cup heavy cream
• 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 and Prepare Pie Shell: Preheat your oven to 375°F. Using a fork, prick the bottom of the frozen pie shell several times to prevent bubbling. Bake it for 5 minutes to par-bake the crust, then set aside.
2. Sauté Vegetables: In a small skillet, melt the butter over medium heat. Add the sliced green onions, chopped green bell pepper, and red bell pepper. Cook, stirring occasionally, until the vegetables soften, about 2-3 minutes.
3. Layer Ham and Cheese: Take half of the chopped smoked ham and half of the shredded cheese and evenly layer them on the bottom of the pre-baked pie shell.
4. Make Custard and Combine Veggies: In a mixing 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. Assemble Quiche: Pour half of the custard mixture over the first ham and cheese layer in the pie shell. Then layer the remaining ham and cheese over the custard. Finally, pour the remaining custard mixture on top.
6. Initial Baking: Place the assembled pie shell onto a baking sheet for easy handling and to catch spills. Bake in the preheated 375°F oven for 10 minutes.
7. Continue Baking: Lower the oven temperature to 350°F and bake for an additional 30-40 minutes, until the quiche is set and lightly golden on top.
8. Rest and Serve: Remove the quiche from the oven and let it rest on a cooling rack for at least 20 minutes before slicing and serving. This resting time allows the custard to fully set.

Notes

• Using a frozen pre-made pie shell saves time and ensures a flaky crust.
• Make sure to par-bake the crust to prevent it from becoming soggy.
• You can substitute smoked ham with cooked bacon or diced cooked sausage for a variation.
• Allowing the quiche to rest after baking improves slicing and texture.
• For a lighter version, substitute half and half for heavy cream or reduce the cheese amount.

Keywords: Western omelet quiche, breakfast quiche, ham and cheese quiche, bell pepper quiche, savory pie, brunch recipe