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Western Omelet Quiche Recipe

Western Omelet Quiche Recipe

5 from 28 reviews

This Western Omelet Quiche combines the flavors of a classic omelet with the heartiness of a quiche for a delicious brunch or lunch option.

Ingredients

Scale

Pie Shell:

  • 1 9 inch deep dish pie shell

Vegetable Mix:

  • 4 green onion thinly sliced
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper
  • 2 Tbsp butter

Filling:

  • 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. Preheat the oven: Preheat the oven to 375°F. Prick the bottom of a frozen pie shell using a fork and bake for 5 minutes. Set aside.
  2. Cook the vegetables: In a small skillet, melt the butter. Cook the sliced green onion, green pepper, and red pepper until softened, around 2-3 minutes.
  3. Layer the quiche: Place 1/2 of the ham and 1/2 of the shredded cheese on the bottom of the par-baked pie shell.
  4. Prepare the custard: Whisk together the heavy cream, eggs, and seasonings until fully combined. Add the cooked vegetables to the custard.
  5. Assemble: Pour half of the custard over the first layer of ham and cheese, then repeat with the remaining ham, cheese, and custard.
  6. Bake: Place the quiche on a baking sheet and bake at 375°F for 10 minutes. Lower the oven temperature to 350°F and continue baking for an additional 30-40 minutes.
  7. Cool and serve: Allow the quiche to rest on a cooling rack for at least 20 minutes before serving.

Notes

  • You can customize the vegetables and cheese to suit your preferences.
  • Ensure the quiche is set in the center before removing from the oven.

Nutrition

Keywords: Western Omelet Quiche, Omelet Quiche, Brunch Recipe, Quiche Recipe