Craving a savory breakfast that’s both hearty and elegant? Look no further than this Western Omelet Quiche. I’m Chef Andrew, and I promise this recipe will transform your morning table into a comforting, flavor-packed experience. Combining the classic taste of a Western omelet with the creamy richness of a traditional quiche, this dish is the perfect bridge between rustic and refined.
Table of Contents
What makes this Western Omelet Quiche so special? It’s packed with smoky ham, sautéed bell peppers, and green onions all nestled in a rich, velvety egg custard. Topped with layers of melted cheese and baked in a flaky pie crust, every bite delivers warmth and satisfaction. Whether you’re hosting brunch, preparing a meal ahead of time, or simply elevating your weekend breakfast routine, this quiche brings big flavor with little effort.
This isn’t your average egg dish. It’s a complete meal wrapped in a golden crust, guaranteed to impress even the pickiest eaters. With just a handful of ingredients and easy steps, this Western Omelet Quiche is your new go-to for busy mornings, lazy Sundays, or any moment that calls for something extra satisfying.
Let’s get cooking. The smell alone will bring everyone to the kitchen.
Western Omelet Quiche Loved by Thousands
Equipment
- Pie Dish
- Skillet
- Mixing Bowl
- Whisk
Ingredients
Crust and Filling Base
- 1 piece 9 inch deep dish pie shell
- 2 Tbsp butter for sautéing vegetables
- 4 green onions thinly sliced
- 1/3 cup green bell pepper chopped
- 1/3 cup red bell pepper chopped
Meat and Cheese
- 4 oz smoked ham chopped and divided
- 1 1/2 cups colby jack or cheddar cheese shredded, divided
Custard
- 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
- Preheat the oven to 375°F. Use a fork to prick the bottom of the pie shell and bake for 5 minutes. Set aside to cool slightly.
- In a skillet, melt butter over medium heat. Add green onions, green bell pepper, and red bell pepper. Cook until softened, about 2–3 minutes.
- Layer half of the ham and cheese at the bottom of the pie shell.
- In a bowl, whisk together heavy cream, eggs, garlic salt, black pepper, onion powder, and ground mustard. Stir in the sautéed vegetables.
- Pour half of the egg mixture over the ham and cheese. Add the remaining ham and cheese, then top with the rest of the custard mixture.
- Place the pie on a baking sheet. Bake at 375°F for 10 minutes, then lower the temperature to 350°F and continue baking for 30–40 minutes until set.
- Remove from oven and let rest on a cooling rack for 20 minutes before slicing.
Notes
- No need to thaw the frozen pie shell before use.
- Substitute turkey or bacon for ham, if desired.
- Use a homemade crust for extra flavor and flakiness.
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Why You’ll Love This Recipe “Western Omelet Quiche”
- Easy to Make: Simple prep and minimal fuss, perfect for busy mornings or weekend brunch.
- Familiar Flavors: Combines the beloved taste of a Western omelet with the creamy richness of a baked quiche.
- Crowd Favorite: A go-to recipe for feeding guests or family with universal flavors everyone enjoys.
- Meal Prep Friendly: Great for make-ahead breakfasts or storing leftovers for quick meals.
- Versatile: Customize with your favorite cheeses, vegetables, or swap ham for turkey or plant-based options.
What sets this Western Omelet Quiche apart from the rest is its perfect balance. You get the smokiness of chopped ham, the brightness of bell peppers, and the mellow savoriness of green onions, all enveloped in a luxuriously silky custard. Every bite gives you the cozy satisfaction of an omelet with the polished texture of a gourmet dish.
It’s comfort food with a brunch-worthy twist. The kind of recipe that brings people back for seconds and leaves you feeling like a kitchen hero. Whether you’re impressing guests or just treating yourself, this quiche delivers joy in every slice.
Ingredients Needed For Western Omelet Quiche
Let’s break this down into easy-to-follow categories so you can prep like a pro.
For the Quiche Base:
- 1 deep-dish 9-inch pie crust (store-bought or homemade works great)
For the Veggie Sauté:
- 2 tablespoons unsalted butter
- 4 green onions, thinly sliced (use both white and green parts for depth of flavor)
- 1/3 cup finely chopped green bell pepper
- 1/3 cup finely chopped red bell pepper
For the Filling:
- 4 ounces smoked ham, chopped and divided into two parts
- 1½ cups shredded Colby Jack or cheddar cheese, also divided
- 1 cup heavy cream (for a rich, silky custard)
- 6 large eggs, preferably at room temperature
Seasonings:
- 1 teaspoon garlic salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon onion powder
- ¼ teaspoon dry ground mustard (adds subtle depth and warmth)
This combo gives you that classic Western omelet taste wrapped in a buttery crust with a smooth, savory filling. Feel free to play with the veggies or cheeses to suit your style.
How to Make Western Omelet Quiche
1. Preheat and prepare the crust
Start by preheating your oven to 375°F. Take your frozen pie crust straight from the freezer and gently prick the bottom with a fork to prevent bubbling. Bake for 5 minutes, then remove and set aside to cool slightly.
2. Sauté the vegetables
In a small skillet, melt the butter over medium heat. Add the green onions, green bell pepper, and red bell pepper. Sauté for about 3 minutes until softened and aromatic. This step enhances their sweetness and prevents a watery filling later.
3. Build the first layer
Sprinkle half of the chopped ham and half of the shredded cheese evenly into the bottom of the partially baked pie crust. This helps keep the crust from getting soggy.
4. Make the custard
In a medium mixing bowl, whisk together the heavy cream, eggs, garlic salt, black pepper, onion powder, and ground mustard. Whisk until smooth and well blended. Then stir in the sautéed vegetables.
5. Pour and layer again
Carefully pour half of the custard mixture over the ham and cheese. Add the remaining ham and cheese as a second layer, then top with the rest of the custard. This layering helps distribute the fillings evenly.
6. Bake the quiche
Place the filled pie shell on a baking sheet to catch any spills. Bake at 375°F for 10 minutes. Then reduce the oven temperature to 350°F and continue baking for 30 to 40 more minutes until the center is just set and the top is golden.
7. Cool and serve
Transfer the quiche to a cooling rack and let it rest for at least 20 minutes before slicing. This allows the custard to fully set and gives cleaner cuts.
Serving and Storage Tips Of Western Omelet Quiche
Serving Suggestions:
- Serve warm or at room temperature, making it ideal for brunch gatherings, potlucks, or light dinners.
- Pair it with a crisp green salad, roasted potatoes, or fresh fruit to round out the meal.
- For a little flair, garnish each slice with a sprinkle of chives or a dollop of sour cream just before serving.
Make-Ahead Tip:
- This quiche can be baked the day before and stored in the refrigerator. Simply reheat in the oven at 325°F for 15 to 20 minutes before serving.
- You can also prep the filling (sautéed veggies, whisked custard) a day ahead and store it separately, assembling everything fresh in the morning.
Storage Instructions:
- Refrigerator: Cover the cooled quiche tightly with foil or transfer slices to an airtight container. Store in the fridge for up to 4 days.
- Freezer: Wrap individual slices or the entire quiche in plastic wrap followed by foil. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 350°F until warmed through.
- Reheating Tip: For best texture, reheat in the oven instead of the microwave to maintain the crust’s crispness.
Helpful Notes of Western Omelet Quiche
- Pie Crust Options: You can use a frozen deep-dish pie crust, a refrigerated one, or make your own from scratch. If using homemade, blind bake it with pie weights to prevent a soggy bottom.
- Customize the Fillings: Feel free to swap in other vegetables like mushrooms, spinach, or diced tomatoes. Cook them first to remove excess moisture and avoid a watery quiche.
- Cheese Swaps: Colby Jack adds a mellow richness, but you can substitute with cheddar, Monterey Jack, or even pepper jack for a spicy twist.
- No Ham? No Problem: You can substitute the ham with cooked bacon, turkey, or go vegetarian by adding more sautéed veggies.
- Creamy Custard Tip: Whisk the eggs and cream until completely smooth. This creates a silky, rich texture that holds the quiche together without being rubbery.
- Don’t Overbake: The quiche is done when the center jiggles slightly but the edges are set. It will continue to firm up as it cools.
- Let it Rest: Allow the quiche to cool for at least 15–20 minutes before slicing. This helps the custard finish setting and makes cleaner cuts.
Conclusion Of Western Omelet Quiche
If you’re searching for a delicious breakfast or brunch recipe that’s as impressive as it is easy, this Western Omelet Quiche is your answer. It brings together the bold flavors of a classic Western omelet and the creamy, rich texture of a perfectly baked quiche in one irresistible dish. From the savory ham and sautéed peppers to the gooey layers of melted cheese nestled inside a golden crust, every bite delivers comfort and satisfaction.
What truly makes this recipe stand out is its versatility. You can customize it with your favorite veggies, swap out the cheese, or even go meatless without compromising taste. Whether you’re hosting weekend guests, planning a holiday breakfast, or simply treating yourself to a cozy morning meal, this quiche is guaranteed to steal the spotlight.
It’s also a great make-ahead option. You can bake it the night before and warm up slices throughout the week, making it perfect for busy families or meal preppers.
Tried this recipe? I’d love to hear how it turned out. Please leave a star rating and a comment below to share your thoughts or any creative twists you added. Your feedback helps others and builds our cooking community.
If you enjoyed this Western Omelet Quiche, don’t forget to pin it on Pinterest and share it with your brunch-loving friends on Facebook. What favorite fillings would you try in your version? Let us know in the comments!
Frequently Asked Questions (FAQ)
What does a western omelette have on it?
A traditional western omelette includes diced ham, green and red bell peppers, and onions, all folded into fluffy, cooked eggs. In this quiche variation, those same ingredients are layered into a savory custard base for a hearty breakfast bite.
How to replace eggs in quiche?
To make an egg-free quiche, you can use a plant-based egg substitute like JUST Egg or create a chickpea flour custard with water, oil, and seasoning. Keep in mind that the texture will be slightly different but still delicious and creamy.
Does quiche have eggs in them?
Yes, eggs are a key component of any classic quiche. They combine with cream or milk to create a custard that sets as it bakes, giving quiche its creamy, firm structure.
How to prepare omelette in English?
Preparing an omelette is simple: beat a few eggs with salt and pepper, pour into a heated, greased skillet, and let cook until almost set. Add your fillings, fold it in half, and cook until done. This Western Omelet Quiche uses those flavors in a baked form.
What are the two main types of omelets?
The two most common types are the French omelet, which is soft, creamy, and gently folded without browning, and the American omelet, which is firmer, cooked through, and typically filled with sautéed ingredients before being folded in half.
Are western omelettes healthy?
Western omelettes can be a healthy choice when made with lean protein and fresh vegetables. This quiche version balances protein, fats, and veggies for a well-rounded, satisfying meal. For a lighter version, use egg whites or low-fat cheese.