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.

ingredients-to-make-western-omelet-quiche

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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