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
Melissa
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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!
Jessica says
Does the frozen pie shell stay in the aluminum casing and placed on the baking sheet to cook?
Melissa says
Absolutely, yes.
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.
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.
Brenda says
Do you have any nutritional info? Specifically calories?
Melissa says
Those values are at the bottom of the recipe template.
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.
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!
Theresa says
Just perfect!!! My ten year old even liked it!!! This will be my go to quiche!! 😊
Melissa says
Thanks so much!
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.
Chelsey says
This was delicious! I feel like I could eat the whole thing! Thank you for sharing this recipe 🙂
Melissa says
Thanks Chelsey!
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.
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!