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!
Amazing quiche! The combination of ingredients is nothing short of heaven. I have made this for family dinners, Sunday brunches, and potlucks and it is always widely praised. I do use mini sweet peppers, mostly because I like the color they add. Unfortunately, there are very seldom any leftovers, but if you’re lucky enough to have a bit, it’s just as good cold the next day. Thank you for a great recipe – it’s definitely a keeper!
Thanks so much!
Thank you for the recipe! I made it crustless to make it Keto friendly and added a pinch of cayenne pepper to give it a little bit of kick! It’s on my regular rotation for breakfast foods. 🍴
This turned out great! I was a little unsure how long to cook it for, whether it needed 30 or 40 minutes as suggested. I ended up cooking for 40 minutes after taking it out at 30 and thinking it was too jiggly. Also used refrigerated pie crust rather than frozen, and cooked it for 10 minutes beforehand. Yummy flavors!
The flavours were deliciously however the crust wasn’t cook. Should I cook it for more than 5 minutes?
If your crust wasn’t done, you could, sure.
Excellent! My family loved it.
Thanks so much!
This is delicious! I added cooked spinach and sweet peppers to it. Topped it off with an Italian seasoning spice.
Can you use Fat Free half & half instead of heavy cream?
I haven’t tested it with fat free half and half. If you try it, let us know how it goes.
There were not any deep dish crusts at the store. How should I modify the recipe for a regular crust?
If you use regular crusts you may be able to make two. Bake and freeze for another meal.
This looks great! I may have to make this for Easter morning.
Thanks!
I was scared to make a quiche, but this recipe was so easy! And it tasted delicious! I will be making the is again.
I’m so happy you enjoyed it, thanks!
Realice la quiché y quedo delicioso le agregue más queso de lo que decía y uffffff delis gracias por compartir su receta saludos
This is the best quiche! Had quiche at French restaurant and yours is by far the best!Thank u for the recipe
Thank you so much!
I’m going to try this recipe this week. I have Celiac disease so I am going to try it crustless. My question is, Why does it have to set for 30 minutes after baking? It seems like a long time. Thank you. I’ll post a comment after I try it and let you know how it goes without a crust. It sounds delicious and am excited to try it.
If you want a clean piece of quiche, it needs stand time to set.
Thank you, Melissa, for the delicious recipe. My husband and I really enjoyed this recipe. I had to make it crustless, due to my Celiac, but it turned out great, very flavorful. I had to adjust the garlic salt as I didn’t have any. I used 1/2 teaspoon garlic powder plus 1/4 teaspoon salt. I will definitely make it again.
Thanks so much!
I have never commented on any recipe before but felt I should now because this is the best quiche recipe I have ever found! Thank you for sharing!!
Thank you so much!
Can this be made with milk instead of heavy cream
You could use half and half or whole milk.
OMG! This quiche is delicious!
Thanks so much!
Deliciousness ‼️
Can you make this without a crust?
If you prefer.
Can this be frozen
Sure, cool completely, wrap and freeze. Reheat from frozen in a 325°F oven covered with a piece of foil, until heated through. You can thaw in the fridge overnight to speed up the process.
Very very good! Made for a morning Bloody Mary party and everyone raved about the flavor! Making it for Easter Morning! It’s a repeater for sure! Thank You!
Thanks so much!
I made this two days ago and it was a HUGE hit! My fussy-eater husband loved it and one our guests (who is quite a foodie) raved about it, even saying it was better than quiche you find in restaurants. Thanks so much for sharing this great recipe!! We’ll be making it again SOON!
That makes me happy, thank you Tina!
Just made this this morning and it was a huge hit! Used a bunch of veggies and no ham or meats. Used parmigiana and 4 cheese Mexican style. Great recipe 🤗 Made for some great photos along the way too – Thank you!
Could this be made for single servings and frozen for later use,
If you mean in a muffin pan, I’m sure you could.
Better each time! I have used hot pepper cheese and even mozzarella mixed . Whatever I have and still delicious!
Thanks Freda!
My most favorite quiche recipe ever!! Absolutely delicious!
Thanks so much!
I just wanted to say thank you so much for posting this! I tried this and made it with a Gluten Free ready made pie crust and used a coconut dairy free creamer and vegan cheese, the rest I followed exactly and it is so yummy! Big hit with the family!
Thanks for sharing your experience for making it gluten and dairy free!