This colorful Western Omelet Quiche is what happens when a savory pie and a baked 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.
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’e 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.
Pat says
Sounds delicious ~ wish I had some right now! Thanks for sharing.
xo
Pat
Melissa says
My pleasure Pat!
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! ♥
theresa says
If you don’t have heavy cream, what could you use instead?
Melissa says
You could use half & half if you prefer.
Trudy says
Can this recipe be frozen?
Melissa says
Yes, cool completely then wrap in plastic wrap. Thaw in the refrigerator and gently reheat.
Stacy says
Made this as a crustless quiche. Delish!
Melissa says
Stacey, so happy you liked this and crustless would be great!
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!
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,
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
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.
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!
Claudia says
OMG !!!look amazing…I will try soon of corse !! Thanks you ????
Melissa says
Thank you 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.
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!
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!
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.
Judie says
This is the first quiche I have ever made. I added some tomatoes. It was delicious! Will definitely make again!
Judie says
First quiche I have ever made. It was delicious and will make again. I added tomatoes.
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.
Lori @ RecipeGirl says
Such a delicious brunch quiche!
Aysegul Sanford says
AHHH such an amazing weekend quiche. Love all the goodness in there. YUM!
Jennifer Farley says
So tasty! My kind of breakfast!
Heather says
Such a perfect recipe to have as brunch with the girls!
Joanne says
This is an epic quiche. I LOVE the bell pepper in it too!
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.
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.