Western Omelet Quiche Loved by Thousands
This Western Omelet Quiche is a delightful fusion of hearty breakfast flavors packed into a flaky pie crust. Perfect for brunches, gatherings, or make-ahead weekday meals.
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.