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.

Course Breakfast, Main Course

Cuisine American, Southern

Keyword western-omelet-quiche, western-omelet-quiche-recipe

Prep Time 15

Cook Time 1

Resting Time 30

Total Time 1 45

Servings pieces

Calories 404kcal

Author Melissa Sperka

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.

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