This colorful Western Omelet Quiche is what happens when a homemade quiche and a Western omelet collide. In it, cheese, bell peppers, green onions and ham are all baked together smothered with a luscious creamy egg custard. Pour it all into a deep pie shell to bake until puffy and golden. it reheats beautifully, too.
Easy Western Omelet Quiche Recipe
What is a quiche? Quiche is essentially a creamy egg custard that's baked with or without a crust. 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. We often met at this little 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 with us. Regardless of the time of day, it makes a fitting meal. Serve quiche with a light fruit compote or mixed salad greens to round out the meal.
How to Make the BEST Western Omelet Quiche Recipe
- Ingredients you'll need to make homemade Western Omelet Quiche: One 9 inch deep dish pie shell, large eggs, green bell pepper, red bell pepper, green onions, butter, smoked ham, heavy cream shredded colby jack or cheddar cheese, heavy cream, garlic salt, black pepper, onion powder and dry mustard.
- Kitchen tools you'll need: A medium bowl, measuring cups and spoons, sharp knife and cutting board, 10 inch skillet, cheese grater, whisk and a sheet pan.
- What's in a Western Omelet Quiche? Western omelets usually include diced ham, a variety of bell peppers and onion. This flavorful quiche variation is decadent just as a homemade quiche recipe should be.
- Can I make this Western omelet quiche in advance? If you're pressed for time, this quiche can be prepared completely in advance, then gently reheated, one piece at a time. The creamy filling is luscious and could separate if you heat it too aggressively in the microwave, so heat single pieces in small increments at 50% power.
- Can I use less eggs for this Western quiche recipe? I test recipes before adding them to my website so you can be successful recreating them. I highly recommend using the amount of eggs called for in this Southern style Western Omelet Quiche recipe.
- Can I use a different kind of cheese? If you prefer a different type of cheese, you can adapt the type of cheese in this recipe to suit your preference.
- How do I reheat quiche in the oven? You can reheat a fully baked quiche in a preheated 325°F oven. Lay a piece of foil on top and heat for 15 - 20 minutes or just until it's fully heated through.
- Store baked Western Omelet Quiche chilled in the refrigerator for up to 4 days.
More Quiche Recipes to Make
We're a family that loves quiche so I have shared many varieties her on my website. Other quiche recipes you may also like to try:
- Bacon Cheddar Chive Quiche is so simple to make it's a fan favorite.
- Cornbread and Sausage Quiche combines two Southern favorites into one deep dish treat.
- Kentucky Hot Brown Quiche is a riff on the famous sandwich.
- Broccoli Cheddar Bacon Quiche is one that can be served at any meal.
- Chicken Enchilada Quiche features those Mexican flavors we love.
- Ham and Spinach Quiche is a fun way to use up leftover holiday ham turning it into a round two meal.
- Egg White Quiche with Spinach Mushrooms and Feta from My Food and Family.
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Helpful Kitchen Items:
Western Omelet Quiche
Ingredients
- 1 9 inch deep dish pie shell
- 4 green onion thinly sliced
- ⅓ cup chopped green bell pepper
- ⅓ cup chopped red bell pepper
- 2 tablespoon butter
- 4 oz smoked ham chopped and divided
- 1 ½ cup colby jack or cheddar cheese divided
- 1 cup heavy cream
- 6 large eggs
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon 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 ½ of the ham and ½ 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 ½ 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
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Dorothy Pace
Instead of heavy cream can you use half and half milk
Melissa
Half and half isn't as thick as heavy cream so you may need less but you can use it.
Jo welsh
My husband does not eat pork what would you recommend I could use. Thanks
Melissa
You could omit it or add mushrooms or another vegetable he may enjoy.
Sue
Could I decrease the the peppers and add some mushrooms? My family loves mushrooms in everything. This looks really good.
Melissa
You can add mushrooms, sure!
Elizabeth Coan
Good Morning. Could this be assembled the night before and then baked off the next morning?
Melissa
Hi Elizabeth, I don't recommend doing that the filling could make the sauce soggy if it sits overnight. You could have everything prepped and ready to go and then a quick assemble in the morning. You may also choose to bake it, cool completely, then reheat it in a 350°F oven with a piece of aluminum foil on top just until heated through.
Timeka
Can I cook it and freeze it for later?
Melissa
You could. Thaw in the refrigerator overnight and reheat in a 325°F oven with foil on top for 20-30 minutes or just until heated through.
Christine
Made this for easter. Very good.
Linda Dwy
Can this be made without a crust
Melissa
If you prefer.
Lori Sinnett
I made this with a hash brown crust it’s was very good!
Melissa
Sounds great, thanks!
Karen
Delicious! Custard was so fluffy! Even my super picky dad liked it! Only thing is how do people get nice, pretty slices out of that dang pie pan?? I let it cook 30 minutes. Must be some kind of tricky to it! LOL!
Melissa
I'm so happy you loved it! Regarding slicing, the more cooled a quiche is, the more clean the cuts.
Kayla
This is so good and flavorful! I have made it several times for mothers day brunch and then for easy breakfasts I did without the pie crust and its so good still! Thank you for the recipe.
Kim Smith
Made this to go with a nice salad for dinner and it was so delicious
Melissa
I'm so happy you enjoyed it, Kim!
Jen
Was delicious a little salty for me the first time I made it I used garlic powder the next and it was amazing!!! One of our favorite weekend breakfasts
Jack & Polly
What a great recipe, we will be making it again LOVED every bite.........YUM, YUM, thank you, Jack & Polly
Melissa
I'm so happy you loved it, thanks!
Linda
Have made this several times and it seems to disappear very quickly! Delicious!
Melissa
I'm so happy you're enjoying it, thanks!
Patty
What type of ham did you use?
Melissa
Patty, you can used smoked ham from the Deli or leftover ham. I usually don't use honey ham but you could if you like it.
Sue Wakefield
Made this for my sewing group and they loved it! Said it was the best one ever! Easy to make and I’ll definitely make it again!
Melissa
Thanks!
Mary
This was absolutely delicious! Think I’ll go have some leftovers for dinner tonight.
Melissa
I'm happy you enjoyed it, thanks!
Carol Hoffman
Melissa,
Thank you so much for this awesome recipe. The directions are spot on. Mine even looked like the picture of your Quiche that you posted. Excellent recipe and directions.
Melissa
I'm so happy you enjoyed it, thanks!