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Western Omelet Quiche

This Western Omelet Quiche is the perfect answer to serving up omelets for a crowd without standing over the stove to make individual omelets.  Colorful and healthy ingredients baked together in a creamy custard inside a deep dish pie shell.
Author: Lisa Kerhin


  • 1 9 inch deep dish pie shell (frozen)
  • 4 green onions thinly sliced
  • cup green bell pepper diced
  • cup red bell pepper diced
  • 2 tbsp butter
  • 4 oz diced ham about ¾ cup, divided
  • cup colby jack divided
  • 1 cup heavy cream
  • 6 large eggs
  • 1 tsp garlic salt
  • ½ tsp black pepper
  • ½ tsp onion powder
  • ¼ tsp ground mustard


  • Preheat the oven to 375 degrees. Prick the bottom of a frozen pie shell using a fork. Bake for 5 minutes and remove from oven. Set aside.
  • In a small skillet, melt the butter and sauté the sliced green onion, green pepper, and red pepper until softened. This takes about 2-3 minutes.
  • Layer ½ of the ham and ½ of the shredded cheese on the bottom of the par-baked pie shell.
  • In a medium bowl, Combine the heavy cream, eggs and seasonings and whish until fully combined.
  • Add the cooked vegetables to the egg mixture.
  • Pour ½ of the egg and vegetable mixture over the first layer of ham and cheese then repeat with the rest of the ham and cheese. Finally, pour the rest of the egg and vegetable mixture over the layer of ham and cheese.
  • Cover a baking sheet with foil for easy clean-up. Place quiche onto baking sheet and then place into the oven. Bake for 10 minutes.
  • After the 10 minutes, lower the oven temperature to 350 degrees and continue to cook the quiche for an additional 30-40 minutes. To check for doneness, insert a clean knife and if it comes out clean, it’s down. The top should turn a nice golden brown.
  • Rest on a cooling rack for at least 30 minutes before serving.