Description
This Western Omelet Quiche combines the flavors of a classic Western omelet with the creamy, custard-like texture of a quiche. Made with smoked ham, colorful bell peppers, green onions, and plenty of cheese, this easy-to-make dish is perfect for breakfast, brunch, or meal prep. With a flaky pie crust and rich, savory filling, this beginner-friendly recipe is sure to impress.
Ingredients
Scale
- 2 tbsp butter
- 4 green onions, thinly sliced
- 1/3 cup green bell pepper, chopped
- 1/3 cup red bell pepper, chopped
- 4 oz smoked ham, chopped and divided
- 1 ½ cups Colby Jack or cheddar cheese, shredded and divided
- 1 cup heavy cream
- 6 large eggs
- 1 tsp garlic salt
- ½ tsp black pepper
- ½ tsp onion powder
- ¼ tsp ground mustard
Instructions
- Preheat the oven: Set the oven to 375°F. If using a frozen pie crust, prick the bottom with a fork and bake for 5 minutes. Let it cool while preparing the filling.
- Sauté the vegetables: In a small skillet, melt the butter over medium heat. Add the green onions, green bell pepper, and red bell pepper, cooking for about 2-3 minutes until softened. This helps release excess moisture and enhances the flavor.
- Layer the ham and cheese: Place half of the chopped ham and half of the shredded cheese on the bottom of the pre-baked pie crust. This ensures even distribution of flavor throughout the quiche.
- Whisk the egg mixture: In a mixing bowl, whisk together the eggs, heavy cream, garlic salt, black pepper, onion powder, and ground mustard. Stir in the sautéed vegetables to evenly distribute them in the custard.
- Assemble the quiche: Pour half of the egg mixture over the ham and cheese layer. Add the remaining ham and cheese, then pour the rest of the egg mixture on top. This layering method ensures each bite is packed with flavor.
- Bake the quiche: Place the pie dish on a baking sheet to catch any spills and transfer to the oven. Bake at 375°F for 10 minutes, then lower the temperature to 350°F and continue baking for 30-40 minutes. The quiche is done when the center is set and slightly puffed.
- Cool and serve: Let the quiche rest on a cooling rack for at least 20 minutes before slicing. This allows the custard to firm up and makes slicing easier.
Notes
- If using a homemade pie crust, blind bake it with pie weights for about 8 minutes before filling.
- Make it crustless by greasing the pie dish and baking the filling without the crust.
- To reheat, warm in the oven at 350°F for 20-25 minutes or microwave slices at 50% power.
- Store leftovers in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 404 kcal
- Sugar: 1g
- Sodium: 798mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 237mg