Western Omelet Quiche Recipe

If you’re dreaming of breakfast all day long, this Western Omelet Quiche will absolutely hit the spot. Imagine a savory, custardy filling brimming with colorful bell peppers, green onions, smoky ham, and golden, melty cheese—all cradled in a buttery pie shell. This dish brings the cozy, throwback flavors of your favorite diner breakfast right to your home table, reimagined as an elegant quiche. It’s comfort food at its finest: sliceable, irresistible, and perfect for lazy Sundays, potlucks, or any moment you need a little extra warmth and joy on your plate. Trust me, the Western Omelet Quiche is about to become your go-to favorite!

Ingredients You’ll Need

Each ingredient in this Western Omelet Quiche has a purpose—from color and crunch to rich flavor and a perfectly creamy texture. Don’t be intimidated by the list; everything works together to create something truly memorable and delicious.

• 9-inch deep dish pie shell: This ready-to-use shell saves time and ensures a flaky, stable base for your creamy filling.
• Green onions: Give a fresh pop of flavor and a gentle crunch that brightens every bite.
• Green bell pepper: Adds sweetness and vibrant color, plus that classic Western omelet taste.
• Red bell pepper: Brings even more color and subtle sweetness to balance the savory notes.
• Butter: Sautéing veggies in butter creates extra richness and a touch of golden caramelization.
• Smoked ham: Infuses every slice with smoky, savory goodness and hearty protein.
• Colby jack or cheddar cheese: Melted cheese binds the filling together and gives that iconic, gooey stretch.
• Heavy cream: Makes the egg custard supremely luscious and tender.
• Large eggs: The backbone of quiche—eggs set the custard and ensure a soft, sliceable filling.
• Garlic salt: Enhances all the other flavors with a punch of savory depth.
• Black pepper: Adds subtle warmth and a gentle kick.
• Onion powder: Boosts the savory profile and echoes the flavors of the green onion.
• Ground mustard: Just a hint, for a touch of tang that wakes up the whole quiche.

How to Make Western Omelet Quiche

Step 1: Prepare the Pie Shell

Start by preheating your oven to 375°F. While the oven heats up, grab that deep-dish pie shell straight from the freezer. Use a fork to gently prick the bottom—this helps prevent any pesky bubbles or soggy spots. Pop it in the oven and prebake for 5 minutes. This step builds a sturdy foundation, ensuring your Western Omelet Quiche stays crisp with every slice.

Step 2: Sauté the Vegetables

While the shell bakes, place a small skillet over medium heat and toss in the butter. Once it melts and sizzles, add your thinly sliced green onions, green bell pepper, and red bell pepper. Sauté for two to three minutes until they’re just softened—this quick cook time preserves their sweet crunch and vibrant hues, guaranteeing every forkful is packed with flavor and color.

Step 3: Layer Ham and Cheese

Next, sprinkle half of your chopped smoked ham and half of the shredded cheese right onto the warm, par-baked pie shell. This first layer melts slightly from the residual heat, creating a gooey, meaty base that keeps the quiche deliciously rich and hearty from top to bottom.

Step 4: Mix the Custard

In a large mixing bowl, whisk together the eggs, heavy cream, garlic salt, black pepper, onion powder, and a pinch of ground mustard. Whisk until everything is just combined and smooth—this is the secret to achieving that signature silky, custardy texture in Western Omelet Quiche. Gently stir in the sautéed vegetables, making sure they’re evenly distributed.

Step 5: Build and Pour the Layers

Pour half of the custard mixture over your initial layer of ham and cheese. Then, repeat the layering with the remaining ham and cheese, followed by the rest of the custard. This double-layering technique ensures you get a bit of everything in every bite—no fishing around for veggies or ham here!

Step 6: Bake Your Quiche

Set your filled pie shell onto a baking sheet to catch any spills, and slide it into the oven for 10 minutes at 375°F. Then, lower the oven temperature to 350°F and let it finish baking for another 30-40 minutes. The Western Omelet Quiche is ready when the center is just set and the top is beautifully golden. A gentle jiggle in the very center is okay; it should finish setting as it cools.

Step 7: Cool Before Serving

Once the quiche comes out of the oven, let it rest on a cooling rack for at least 20 minutes. This helps everything firm up nicely and makes slicing so much easier. Your patience will be rewarded with perfect, custard-rich, picture-worthy slices!

How to Serve Western Omelet Quiche

Garnishes

The finishing touches matter! Try a sprinkle of extra chopped green onion or a handful of fresh parsley for a burst of color. A light dusting of smoked paprika can add an extra pop of flavor and makes the Western Omelet Quiche look irresistibly appetizing.

Side Dishes

This quiche is a meal in itself, but it shines even brighter with a crisp green salad tossed in lemony vinaigrette. If you’re serving brunch, offer a side of crispy breakfast potatoes or a bowl of fresh fruit to keep things light, bright, and beautifully balanced.

Creative Ways to Present

For a party or brunch buffet, cut the Western Omelet Quiche into small squares or wedges and serve on a platter with toothpicks. You can even bake mini quiches in a muffin tin for adorable, portable portions—perfect for potlucks and picnics!

Make Ahead and Storage

Storing Leftovers

To keep your leftover Western Omelet Quiche tasting fresh, wrap leftover slices tightly in plastic wrap or foil and store them in the refrigerator. They’ll stay delicious for up to three days, ready for a quick breakfast, lunch, or midnight snack.

Freezing

Western Omelet Quiche freezes surprisingly well. Once cooled, wrap individual slices or the whole quiche tightly in several layers of plastic wrap and foil. Label with the date and freeze for up to two months. When you’re ready to enjoy, simply thaw overnight in the refrigerator.

Reheating

For best results, reheat slices in a 350°F oven for 10-15 minutes until warm through. If you’re in a rush, a short stint in the microwave works too, though the crust will stay flakier with oven reheating. Either way, your Western Omelet Quiche will taste freshly baked all over again!

FAQs

Can I use a homemade pie crust?

Absolutely! If you love making your own pie crust, swap it in with confidence. Just make sure it’s deep enough to hold the filling, and blind-bake as you would with a store-bought shell for best results.

What cheese works best in Western Omelet Quiche?

Colby jack and cheddar both bring unbeatable melt and flavor, but feel free to experiment with Monterey Jack, Swiss, or even a bit of pepper jack for extra zip. Use whatever cheese makes your taste buds happiest!

Can I make this quiche vegetarian?

Definitely! Just leave out the ham and maybe toss in a handful of sautéed mushrooms or spinach for added depth and texture. The Western Omelet Quiche is flexible enough to suit all kinds of tastes.

How do I know when the quiche is done?

The quiche is ready when the edges are puffed, and the center is just barely set—a little wobble in the middle is perfect, as it will firm up as it stands. If you’re unsure, insert a knife about 1 inch from the edge; it should come out clean.

Can I make Western Omelet Quiche ahead of time?

Yes! This quiche tastes wonderful served warm, at room temperature, or even cold from the fridge. You can bake it a day ahead, let it cool, then cover and chill until you’re ready to serve. It’s an ideal make-ahead brunch option!

Final Thoughts

I hope you’ll give this Western Omelet Quiche a try—it’s a true crowd-pleaser, packed with classic flavor, and so easy to make ahead for any occasion. Whether you’re serving brunch guests or just treating yourself to a better breakfast, slicing into this colorful, comforting quiche feels like a little celebration. Enjoy every bite!

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