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.
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.
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!