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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.

Western Omelet Quiche


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.
Western Omelet Quiche

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.
Western Omelet Quiche

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:

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Helpful Kitchen Items:

Western Omelet Quiche

Prep Time15 minutes
Cook Time1 hour
Resting Time30 minutes
Total Time1 hour 45 minutes
Course: Breakfast, Main Course
Cuisine: American, Southern
Keyword: easy-quiche-recipes, western-omelet-quiche
Servings: 8 pieces
Calories: 404kcal
Author: Melissa Sperka

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

Serving: 1piece | Calories: 404kcal | Carbohydrates: 13g | Protein: 16g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 237mg | Sodium: 798mg | Potassium: 212mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1279IU | Vitamin C: 14mg | Calcium: 222mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

227 Comments

  1. 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.

  2. 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

    1. 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.

    1. 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!

  3. 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!

    1. 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.

  4. 5 stars
    Made this for Valentine’s Day breakfast. It was delicious! I used some precooked crumbled turkey sausage in it with the ham and veges. Yum!

  5. 5 stars
    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.

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