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
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!