Western Omelet Quiche
This Western Omelet Quiche brings together everything you love about a classic diner-style omelet in an easy, make-ahead dish. Loaded with savory ham, melty cheese, bell peppers, and green onions, it’s all baked into a rich, creamy egg custard and nestled in a flaky pie crust. Perfect for breakfast, brunch, or even a simple dinner, this quiche bakes up fluffy and golden and reheats beautifully for leftovers.
Easy Western Omelet Quiche Recipe
Quiche is a classic savory dish made with a rich, creamy egg custard baked in a pie crust, or sometimes made crustless for a lighter option. It’s incredibly versatile and can be filled with everything from cheese and vegetables to meats like ham or bacon. It always takes me back to slow brunch mornings at a cozy little bistro, where quiche in every flavor imaginable was a regular on the menu and a go-to favorite.
Whether you’re serving it for breakfast, brunch, lunch, or dinner, quiche fits the bill. Pair it with a simple fruit compote or a fresh mixed greens salad for an easy, well-rounded meal.
Key ingredients you’ll need to make Western Omelet Quiche Recipe: (Scroll down for full printable recipe card and quantities.)
- Pie Crust – One 9-inch deep dish frozen pie shell for the pastry.
- Whole Eggs – Large eggs for the egg custard.
- Ham – Cubed ham for a smoky flavor.
- Cheese – Colby jack cheese or sharp cheddar cheese for a melty cheesy flavor.
- Onion – Diced green onion for a hint of onion flavor.
- Peppers – Both green bell pepper and red bell pepper for texture and flavor.
- Butter – Salted butter or unsalted butter to sauté the veggies.
- Liquid – Heavy cream gives the egg mixture a creamy texture.
- Spices – Garlic salt, black pepper, onion powder and dry mustard.
How to Make Western Omelet Quiche Recipe
- Par-Bake the Pie Crust – Bake in preheated 375 degrees f oven for 5 minutes. Set aside.
- Sauté Vegetables – In a small skillet melt the butter. Cook the sliced green onion, green pepper and red pepper on medium heat until softened.
- Assemble Layers of Ham and Cheese – Layer 1/2 of the ham and 1/2 of the shredded cheese on the bottom of the par baked pie shell.
- Combine Egg Mixture – Whisk together the heavy cream, eggs and seasonings until fully combined. Add the cooked veggies to the egg custard.
- Pour Over Ham and Cheese – Pour mixture over ham and cheese then repeat layers.
- Transfer to Oven – Place onto a baking sheet and place into the oven. Bake for per the baking time in the recipe until the center is set when gently shaken.
- Serve – Rest quiche on a wire rack for 20 minutes before serving.
Kitchen Equipment to Make Western Omelet Quiche Oven
- Medium bowl and whisk.
- Sheet pan. Placing the quiche on a pan makes it easier to move in and out of the oven.
- Measuring cups and measuring spoons.
- Sharp knife and cutting board.
- 10-inch skillet
- Cheese grater.
- Wire rack.
Recipe Variations, Tips and Substitutions
- Eggs – 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.
- Pie Crust – You can use a refrigerated pie crust, a frozen pie crust or a homemade pie crust for this quiche 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.
- No Need to Thaw the Pie Shell – There’s no need to thaw a frozen pie crust prior to filling and baking
- Cheese – If you prefer a different type of cheese, you can adapt it using gouda cheese, sharp cheddar cheese, Swiss cheese or spicy pepper jack cheese.
- Ham – You can use deli ham, a ham steak or leftover Easter ham or Christmas ham for this quiche.
- Garlic Salt – You can use plain salt and garlic powder in place of garlic salt.
- Check for Doneness – The quiche is done when it reaches an internal temperature of 160°F or the center is set when the pan is gently shaken.
Storage and Leftovers
- Make-Ahead Tips and Tricks – 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.
- Leftovers – Store baked Western Omelet Quiche covered with plastic wrap, aluminum foil or an airtight container chilled in the refrigerator for up to 4 days.
- Reheating Quiche in the Oven – You can reheat a fully baked quiche in a preheated 350°F oven. Lay a piece of foil on top and heat for 20-25 minutes or just until it’s fully heated through.
- How Do You Reheat Frozen Quiche? Preheat the oven to 350°F. Place the quiche on a baking sheet. Lay a piece of aluminum foil on top. Bake for 30 to 35 minutes then check the center to be certain it’s heated all the way through. If not completely thawed and heated through, continue to check in 5 minute increments. The quiche is done when it reaches an internal temperature of 160°F. Let the quiche stand for 10 minutes prior to slicing.
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
Western Omelet Quiche is a savory blend of ham, peppers, green onions, and cheese baked in a creamy egg custard, perfect for brunch or an easy dinner.
Servings: 8 pieces
Calories: 404kcal
Ingredients
- 1 9-inch deep dish frozen pie crustl (No need to thaw)
- 4 medium 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 in preheated oven for 5 minutes. Set aside.
- In a small skillet melt the butter. Cook the green onion, green bell pepper and red bell pepper on medium heat until softened, around 2-3 minutes.
- Layer 1/2 of the ham and 1/2 of the shredded cheese on the bottom of the parbaked pie shell.
- In a medium bowl, whisk together heavy cream, eggs, garlic salt, black pepper, onion powder and dry mustard until fully combined. To the bowl add the cooked vegetables, stir to evenly distribute.
- Pour 1/2 of the egg mixture over the first layer of ham and cheese then repeat layers. Ham, cheese and egg custard.
- Place quiche onto a baking sheet and transfer to the oven. Bake for 10 minutes.
- Lower the oven temperature to 350°F. Continue to bake for an additional 30-40 minutes or until the center is set when the pan is gently shaken.
- Let stand and cool on a wire rack for at least 20 minutes before slicing and serving.
Notes
- Eggs – 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.
- Pie Crust – You can use a refrigerated pie crust, a frozen pie crust or a homemade pie crust for this quiche 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.
- No Need to Thaw the Pie Shell – There’s no need to thaw a frozen pie crust prior to filling and baking
- Cheese – If you prefer a different type of cheese, you can adapt it using gouda cheese, sharp cheddar cheese, Swiss cheese or spicy pepper jack cheese.
- Ham – You can use deli ham, a ham steak or leftover Easter ham or Christmas ham for this quiche.
- Garlic Salt – You can use plain salt and garlic powder in place of garlic salt.
- Check for Doneness – The quiche is done when it reaches an internal temperature of 160°F or the center is set when the pan is gently shaken.
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!
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!