This colorful Western Omelet Quiche is what happens when a savory pie and a Western omelet collide. Eggs, cheese, peppers, green onion and ham all baked together with a luscious creamy custard in deep dish pie shell. Not only is this quiche easy but, it reheats beautifully, too. That could only spell deliciousness in my cookbook.
My Love of Quiche
Quiche reminds me of a little bistro I used to visit with my girlfriends for brunch. We got together at least one Saturday morning each month to catch up with each other and giggle. Mainly giggle. We often met at this little off the beaten path bistro where there was always something delicious being offered as the Chef’s special of the day. Quiche in every imaginable flavor was a regular rotation on the menu and always a hot favorite. Personally, I think quiche is fitting for any meal of the day. Especially when served with a light fruit compote or a salad of mixed salad greens to round out the meal.
If you’re pressed for time, this quiche can be prepared completely in advance, then gently reheated. Preferably one piece at a time. The creamy filling is luscious and decadent just as a quiche should be. If you prefer a different type of cheese, of course adapt the type of cheese in this recipe to suit your preference. Since my memories of enjoying quiche always involve chatter and laughter make sure you serve it with a healthy dose of each.
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Helpful Kitchen Items:
Western Omelet Quiche
Ingredients
- 1 9 inch deep dish pie shell
- 4 green onion thinly sliced
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped red bell pepper
- 2 Tbsp butter
- 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
- Preheat the oven to 375°F. Prick the bottom of a frozen pie shell using a fork. Bake for 5 minutes. Set aside.
- In a small skillet melt the butter. Cook the sliced green onion, green pepper and red pepper until softened around 2-3 minutes..
- Layer 1/2 of the ham and 1/2 of the shredded cheese on the bottom of the par baked pie shell.
- Whisk together the heavy cream, eggs and seasonings until fully combined. Add the cooked vegetables to the custard.
- Pour 1/2 over the first layer of ham and cheese then repeat ham, cheese and custard.
- Place onto a baking sheet and place into the oven. Bake for 10 minutes.
- Lower the oven temperature to 350°F and continue to cook for an additional 30-40 minutes.
- Rest on a cooling rack for at least 30 minutes before serving.
Nutrition
Freda says
Better each time! I have used hot pepper cheese and even mozzarella mixed . Whatever I have and still delicious!
Melissa says
Thanks Freda!
Diane says
My most favorite quiche recipe ever!! Absolutely delicious!
Melissa says
Thanks so much!
Stefanie says
I just wanted to say thank you so much for posting this! I tried this and made it with a Gluten Free ready made pie crust and used a coconut dairy free creamer and vegan cheese, the rest I followed exactly and it is so yummy! Big hit with the family!
Melissa says
Thanks for sharing your experience for making it gluten and dairy free!
Fran says
Delicious and I got two pies out of the recipe!
Cathy says
Excellent recipe….I definitely added more time for a total in one oven up to 55 minutes….check middle with skewer to make sure not runny. Oven temps vary!
I was in charge of breakfast at a Girls Getaway so decided to bake the crust beforehand, saute the veggies and put in separate container. I whisked the egg mixture and placed in a separate container. The next morning I was able to easily pour everything into the prepared crust and get it into the oven in a very timely manner without any mess! Be sure to place cookie sheet under as the filling comes up to the brim and a little may spill over during initial baking. It was soooo good with many requests for the recipe! Thanks Melissa
Melissa says
Thanks, Cathy!
D Smith says
Well,this was GOOD!
Melissa says
Thanks so much!
Kim says
Just wondering if you could use a jumbo muffin pan to make individual servings and freeze for future breakfasts? If so, would you decrease oven temp and/or cooking time?
Melissa says
I haven’t tested it but, yes you likely could adapt this into muffin size.
Cathy says
Planning on making this for a Girls get together and just wondering what the reheat instructions are for the next morning if made a day ahead. Thanks so much….looks great
Melissa says
Reheat in a 325°F oven until heated through. Lay foil on top to prevent browning further.
Emily says
If I do not have a deep dish pie crust but have 2 traditional pie crusts, would this be enough filling for 2 of the traditional pie crusts?
Melissa says
This is designed for one pie. It could be stretched into two pies but, be aware they will be thin. If that’s OK with you, then yes.
Kathy says
This quiche was so easy to make and it was amazing. Probably the best quiche I’ve ever had.
Melissa says
Wow, thanks so much!
Donna says
This was fantastic! Doubled the recipe and used 2 deep dish pillsbury frozen crusts..Definitely will make it again! Super easy!
Melissa says
Thanks so much!
Kris says
I added chopped spinach and used Canadian bacon. 2% milk worked fine. I prefer the flavor of the yellow bell pepper so I used it instead of the green. Very forgiving recipe. Thanks
Donna Easter says
I do not have a fill cup of heavy cream can I add whole milk (I have 3/4of a cup)
Melissa says
Sure, no problem or half and half.
Angela says
I’m using a homemade pie crust. Should I blind bake it first? Can’t wait to try this!
Melissa says
Yes, I would for 8 minutes.
Rita Osha says
This has now become one of my very favorite quiches. I followed the recipe exactly and it came out came out perfect. Such wonderful texture and flavors. This is a keeper!
Melissa says
Thank you!
Morgan says
I tried this tonight and it was outstanding. I used light cream instead of heavy whipping cream and it worked fine. I also didn’t have onion powder on hand, so I used diced onions, which worked well. Cooking two of them at a time required a cook time of 10 minutes at 375 and about 47 minutes at 350. They looked runny when I pulled them out of the oven, but that was just the butter on top leftover from cooking the peppers and green onions.
Kathaleen says
I used pepper jack cheese,also one tablespoon of flour in egg mixture,as for ham Kentucky Legend ham is the best ever on the market.maybe will try without crust next time ,loved it.
Melissa says
Glad you enjoyed, thanks!
Emily says
Could this be prepared during the day but not cooked till the evening or will the crust get soggy?
Melissa says
Hi Emily, It would be fine to mix together the egg filling and have it ready to go. I would recommend having everything prepped and ready to pour into the pie shell rather than storing it in the crust.
Dee says
I just made this quiche for dinner. The recipe was very easy to follow. It was delicious. I know I will be making this again.
Melissa says
Thanks so much!
Chanel says
Is the pie dish 9in deep? Or 9in wide?
Melissa says
9 inch wide as seen in the pictures.
Pat says
Made at least a dozen times now. Best ever!! Never had any issue with baking time so not sure why some people are having trouble. Thanks for the recipe!
Melissa says
Thanks Pat!
Nicole says
I absolutely LOVE this quiche! I have to be gluten free so I used Trader Joe’s Gluten Free Frozen Pie Crust. Unfortunately it’s not a deep dish crust by any means so I just used 2 crusts for one batch of filling. It came out fantastic! I did bake it for 40 mins after lowering the temp and it was just a tad bit loose. Maybe next time I’ll bake them for just a few minutes longer. But omg is it so good!! Thank you so much for this recipe!
Melissa says
That’s wonderful, I share your love of Trader Joe’s. Thanks so much!
Terry says
Absolutely delicious! I actually sauted the peppers, onions and ham together. I did put a layer of cheese on the bottom of the crust and then added the egg and vegetable mixture, ending with cheese on top.
Melissa says
Glad you enjoyed, thanks.
Chelsey says
This was delicious! I feel like I could eat the whole thing! Thank you for sharing this recipe 🙂
Melissa says
Thanks Chelsey!
Debra Williams says
Do you have to use heavy cream?
Melissa says
For the best result, yes.You could adapt with half and half, if preferred.
Theresa says
Just perfect!!! My ten year old even liked it!!! This will be my go to quiche!! 😊
Melissa says
Thanks so much!
John J Harrison says
Your Western Omelet Quiche was fantastic…looks great and was so delicious. The height this quiche surpassed the many others I previously made. Will definitely make this recipe again.
Melissa says
Thanks so much, I’m delighted you enjoyed it!
Annb says
Do you think this could be made like some of those “impossible crustless pies” by adding between 1/4-1/2 cup of baking mix? Sorry if this has been asked before
Melissa says
Sounds like a great experiment, let us know if you try it.
Anne says
Can you substitute sausage or bacon in this recipe instead of ham?
Melissa says
If you prefer.
Monica says
I made it with cresent rolls as a crust it turned out good
Brenda says
Do you have any nutritional info? Specifically calories?
Melissa says
Those values are at the bottom of the recipe template.
Rebecca says
How many slices are you saying each quiche has?
Jamie says
How far ahead can you make this or can you freeze?
Melissa says
You can freeze this, sure. It also reheats well, if you need to make it a day ahead.
Lisa says
Can you make this without the crust in a 9×11 if you double recipe?
Melissa says
Sounds like a great experiment to me. I haven’t tested it but, let us know how it goes if you give it a whirl.
Jessica says
Does the frozen pie shell stay in the aluminum casing and placed on the baking sheet to cook?
Melissa says
Absolutely, yes.
Andrea says
Delicious! I made today. It was a little runny, so next time I will bake it for 40 minutes instead of 30.
Melissa says
I’m glad you loved this one! Just to clarify, it should bake for 10 minutes then the heat is lowered and it continues to bake for an additional 30-40 minutes, depending on your oven. This quiche would never be cooked in 30 minutes, I hope this helps!
Michelle Haruzi says
Mine comes out very runny, even after letting it set for 30 minutes. However, I do make two at one time. I wonder two things;
1. How much longer would you suggest that I cook it when cooking two at one time?
2. How “done” should it look when it comes out before letting it set?
I have made this one other time and it was AMAZING!! My whole family loves it! Thank you for this yummy recipe!
Melissa says
Sometimes when you double ingredients it throws off a recipe. Make them one quiche at a time and it should be fine. I would think you wouldn’t need to increase the baking time by very much, perhaps 10 minutes or so. Even that, may not be as big an issue if you mix the 2 quiche up separately.
Barb Wymore says
Made this for Valentine’s Day breakfast. It was delicious! I used some precooked crumbled turkey sausage in it with the ham and veges. Yum!
Melissa says
I’m sure the sausage was a tasty addition. Thanks so much!
Penny says
I love this recipe. Quick to make on a Sunday morning. The flavor is just as good as the quiche in La Madeline.
GRAMMA says
FAMILY ALL COMING HOME CHRISTMAS EVE MORNING..AND I WILL MAKE THIS!
Melissa says
I hope they all love it as much as we do. Merry Christmas to you and yours!
Kathy Nealon says
This recipe is amazing. I’ve made it several times and it’s always a hit. Thank you for sharing it!
Melissa says
Hi Kathy, wonderful, I’m delighted you loved this one. Thank YOU for visiting!
Linda says
Can I use a homemade crust? If so, do i bake it for 5 minutes also?
Melissa says
Yes, you can no problem at all. Follow the recipe as written.
CAROL LANG says
I made this tonight for dinner. I left out the peppers, my grandchildren would not eat it if they saw a vegetable. I added a few chopped canned artichokes. They never knew what hit them. The quiche was light and fluffy. Only thing I would change is the amount of garlic salt. My ham was on the salty side so was to salty for my taste. Can always add more salt and pepper.
Joanne says
This is an epic quiche. I LOVE the bell pepper in it too!
Heather says
Such a perfect recipe to have as brunch with the girls!
Jennifer Farley says
So tasty! My kind of breakfast!
Aysegul Sanford says
AHHH such an amazing weekend quiche. Love all the goodness in there. YUM!
Lori @ RecipeGirl says
Such a delicious brunch quiche!
Rhonda Churchwell says
I want to make this sunday if I do not use a deep dish crust will it make two regular ones
Melissa says
You can, sure.
Judie says
First quiche I have ever made. It was delicious and will make again. I added tomatoes.
Judie says
This is the first quiche I have ever made. I added some tomatoes. It was delicious! Will definitely make again!
Rhoda says
What do you think about making this meatless. Would you have to make any adjustments?
Melissa says
You could leave out the ham and maybe replace it with mushrooms or increase the cheese a bit, if you prefer.
Amy Wells says
Hi, making this tonight, just a quick question about the pie shell. The box instructions say to thaw at room temp for 5-10 minutes before baking, do I do this or just fork it and bake for the 5 minutes straight out of the freezer?
Melissa says
In this case bake it straight out of the freezer.
Bailey says
I’m glad someone else asked! I was wondering the same thing. I am making this tomorrow morning, looking forward to it!
Paula says
Melissa, I made this for company this week. The first quiche I’ve ever made so I was a little nervous. But I have to let you know that we all absolutely loved this! I did use chopped kielbasa instead of the ham with cheddar cheese. I will definitely be making this again, especially because my husband asked me to. 🙂
Melissa says
This was a great one to start with, I’m so happy you loved it. Thanks for visiting!
Leslie says
Do you think you could use chicken and mozzarella or cheddar
Melissa says
You can use any flavor of cheese you like. Chicken would change this into something different altogether but, it’s certainly your choice to make.
Claudia says
OMG !!!look amazing…I will try soon of corse !! Thanks you ????
Melissa says
Thank you for visiting!
Lindsay says
Im having a hard time finding a deep dish frozen pie crust. Do you have any suggestions or know where I can buy one?
Melissa says
I recommend Mrs. Smith’s they’re my personal favorite. I buy them at all of my local grocery stores, however, for some reason our Walmart doesn’t carry them. Happy hunting!
Kim says
Why do you need to let it sit for 30 minutes after taking it out of the oven?
Melissa says
To give it time to set. If you cut it too soon it won’t cut clean.
Monica Crenshaw says
Could you make the quiche in an cooker and can you use crescent rolls for the crust because I’m in a wheelchair and the stove and the regular over is not wheelchair accessible
Melissa says
I’ve never tried that but, you probably could. It sounds like a great experiment, let me know if you try it.
Monica Crenshaw says
I will let you know I love. Ham and cheese quiche but you can’t find them in the store so I was gonna use this recipe and leave everything out but the ham and cheese
Jen Wollmann says
Can you prepare the night before??
Melissa says
This one doesn’t have bread in it like many overnight casseroles. That said, you likely could I just haven’t tried it. You could certainly have everything cut up the night before and it would only take minutes to toss together in the morning,
Charlene says
I just made this and it is outstanding! It is the best quiche I have ever had or made!
My husband and I loved it and my son took what was left home. Definitely a keeper. Thanks for sharing such a delicious recipe. This is the first recipe I have tried from you site but it won’t be the last .
Melissa says
I’m delighted you all enjoyed this one, thank you!
Stacy says
Made this as a crustless quiche. Delish!
Melissa says
Stacey, so happy you liked this and crustless would be great!
Trudy says
Can this recipe be frozen?
Melissa says
Yes, cool completely then wrap in plastic wrap. Thaw in the refrigerator and gently reheat.
theresa says
If you don’t have heavy cream, what could you use instead?
Melissa says
You could use half & half if you prefer.
Mary says
I love a quiche for an easy brunch or dinner. I wish I could meet you for a girlfriend lunch this weekend!
Melissa says
I’d love that too Mary! ♥
Pat says
Sounds delicious ~ wish I had some right now! Thanks for sharing.
xo
Pat
Melissa says
My pleasure Pat!