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Western Omelet Quiche

A fluffy, creamy quiche with vibrant veggies and savory ham, wrapped in a flaky crust — perfect for brunch or dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Brunch, Dinner, Lunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the quiche
  • 1 deep dish pie shell 1 deep dish pie shell (9 inches) 9 inches in diameter
  • 4 pieces 4 green onions (thinly sliced) Thinly sliced
  • 1/3 cup 1/3 cup chopped green bell pepper
  • 1/3 cup 1/3 cup chopped red bell pepper
  • 2 tablespoons 2 tablespoons butter For sautéing
  • 4 oz 4 oz smoked ham (chopped) Chopped
  • 1 ½ cups 1 ½ cups colby jack or cheddar cheese (divided) Use either colby jack or cheddar
  • 1 cup 1 cup heavy cream For custard mixture
  • 6 large 6 large eggs
  • Seasonings: garlic salt, black pepper, onion powder, ground mustard To taste

Method
 

Preparation
  1. Preheat the oven to 375°F and par-bake the pie shell for about 5 minutes.
  2. Sauté the sliced onions and bell peppers in melted butter until softened.
  3. Layer half of the ham and cheese in the pie shell.
  4. In a bowl, whisk together the cream, eggs, and seasonings; fold in the sautéed vegetables.
  5. Pour the custard mixture over the layers in the pie shell and repeat layering with the remaining ham and cheese.
  6. Bake on a baking sheet for 10 minutes at 375°F, then reduce the temperature to 350°F and bake for an additional 30–40 minutes until set.
  7. Allow to cool for at least 20 minutes before slicing.

Notes

Slice into generous wedges and serve warm or at room temperature. You can dress it up with a sprinkle of fresh herbs or a dollop of sour cream. Pairs well with a side salad or fresh fruit. Leftovers keep in the fridge for 3 to 4 days or can be frozen for up to 2 months.