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
Delicious and I got two pies out of the recipe!
Excellent recipe….I definitely added more time for a total in one oven up to 55 minutes….check middle with skewer to make sure not runny. Oven temps vary!
I was in charge of breakfast at a Girls Getaway so decided to bake the crust beforehand, saute the veggies and put in separate container. I whisked the egg mixture and placed in a separate container. The next morning I was able to easily pour everything into the prepared crust and get it into the oven in a very timely manner without any mess! Be sure to place cookie sheet under as the filling comes up to the brim and a little may spill over during initial baking. It was soooo good with many requests for the recipe! Thanks Melissa
Thanks, Cathy!
Does it get done with cookie sheet under it? I made a different type of Fruit pie that way as directed in instructions too
and the crust was not done.
Well,this was GOOD!
Thanks so much!
Just wondering if you could use a jumbo muffin pan to make individual servings and freeze for future breakfasts? If so, would you decrease oven temp and/or cooking time?
I haven’t tested it but, yes you likely could adapt this into muffin size.
Planning on making this for a Girls get together and just wondering what the reheat instructions are for the next morning if made a day ahead. Thanks so much….looks great
Reheat in a 325°F oven until heated through. Lay foil on top to prevent browning further.
If I do not have a deep dish pie crust but have 2 traditional pie crusts, would this be enough filling for 2 of the traditional pie crusts?
This is designed for one pie. It could be stretched into two pies but, be aware they will be thin. If that’s OK with you, then yes.
This quiche was so easy to make and it was amazing. Probably the best quiche I’ve ever had.
Wow, thanks so much!
This was fantastic! Doubled the recipe and used 2 deep dish pillsbury frozen crusts..Definitely will make it again! Super easy!
Thanks so much!
I added chopped spinach and used Canadian bacon. 2% milk worked fine. I prefer the flavor of the yellow bell pepper so I used it instead of the green. Very forgiving recipe. Thanks
I do not have a fill cup of heavy cream can I add whole milk (I have 3/4of a cup)
Sure, no problem or half and half.
I’m using a homemade pie crust. Should I blind bake it first? Can’t wait to try this!
Yes, I would for 8 minutes.
Hello- if making crust less , is the cooking instructions the same?
Hi Brittany, the filling may bake more quickly without the crust. Check it and if the center is set when gently shaken, you should be good to go.
This has now become one of my very favorite quiches. I followed the recipe exactly and it came out came out perfect. Such wonderful texture and flavors. This is a keeper!
Thank you!
I tried this tonight and it was outstanding. I used light cream instead of heavy whipping cream and it worked fine. I also didn’t have onion powder on hand, so I used diced onions, which worked well. Cooking two of them at a time required a cook time of 10 minutes at 375 and about 47 minutes at 350. They looked runny when I pulled them out of the oven, but that was just the butter on top leftover from cooking the peppers and green onions.
I used pepper jack cheese,also one tablespoon of flour in egg mixture,as for ham Kentucky Legend ham is the best ever on the market.maybe will try without crust next time ,loved it.
Glad you enjoyed, thanks!
Could this be prepared during the day but not cooked till the evening or will the crust get soggy?
Hi Emily, It would be fine to mix together the egg filling and have it ready to go. I would recommend having everything prepped and ready to pour into the pie shell rather than storing it in the crust.
I just made this quiche for dinner. The recipe was very easy to follow. It was delicious. I know I will be making this again.
Thanks so much!
Is the pie dish 9in deep? Or 9in wide?
9 inch wide as seen in the pictures.
Made at least a dozen times now. Best ever!! Never had any issue with baking time so not sure why some people are having trouble. Thanks for the recipe!
Thanks Pat!
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!
That’s wonderful, I share your love of Trader Joe’s. Thanks so much!
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.
Glad you enjoyed, thanks.
This was delicious! I feel like I could eat the whole thing! Thank you for sharing this recipe 🙂
Thanks Chelsey!