Western Omelet Quiche
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 greens salad to round out the meal. How to make this simple Western Omelet Quiche Recipe:
- Crust – 9 inch deep dish pie shell.
- Eggs – 6 large eggs.
- Meat – Smoked ham, chopped.
- Cheese – Shredded colby jack cheese or cheddar cheese.
- Liquid – Heavy cream or half and half.
- Seasonings – Garlic salt, black pepper, onion powder and ground mustard.
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 egg custard filling is luscious and could separate if you heat it at too high a temperature. Reheat in the microwave in short time 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
- 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.
Notes
- You can use a refrigerated pie crust, a frozen premade pie crust or a homemade pie crust for this recipe.
- When using a homemade pie crust, dock the bottom with a fork and blind bake with pie weights for 8 minutes then proceed with the recipe.
- There’s no need to thaw a frozen pie crust prior to filling and baking.
Nutrition
Such a delicious brunch quiche!
I want to make this sunday if I do not use a deep dish crust will it make two regular ones
You can, sure.
First quiche I have ever made. It was delicious and will make again. I added tomatoes.
This is the first quiche I have ever made. I added some tomatoes. It was delicious! Will definitely make again!
What do you think about making this meatless. Would you have to make any adjustments?
You could leave out the ham and maybe replace it with mushrooms or increase the cheese a bit, if you prefer.
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?
In this case bake it straight out of the freezer.
I’m glad someone else asked! I was wondering the same thing. I am making this tomorrow morning, looking forward to it!
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. 🙂
This was a great one to start with, I’m so happy you loved it. Thanks for visiting!
Do you think you could use chicken and mozzarella or cheddar
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.
OMG !!!look amazing…I will try soon of corse !! Thanks you ????
Thank you for visiting!
Im having a hard time finding a deep dish frozen pie crust. Do you have any suggestions or know where I can buy one?
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!
Why do you need to let it sit for 30 minutes after taking it out of the oven?
To give it time to set. If you cut it too soon it won’t cut clean.
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
I’ve never tried that but, you probably could. It sounds like a great experiment, let me know if you try it.
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
Can you prepare the night before??
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,
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 .
I’m delighted you all enjoyed this one, thank you!
Made this as a crustless quiche. Delish!
Stacey, so happy you liked this and crustless would be great!
Can this recipe be frozen?
Yes, cool completely then wrap in plastic wrap. Thaw in the refrigerator and gently reheat.
If you don’t have heavy cream, what could you use instead?
You could use half & half if you prefer.
I love a quiche for an easy brunch or dinner. I wish I could meet you for a girlfriend lunch this weekend!
I’d love that too Mary! ♥
Sounds delicious ~ wish I had some right now! Thanks for sharing.
xo
Pat
My pleasure Pat!