Western Omelette Quiche
This Western quiche recipe combines ham, bell peppers, onions, and cheese in a creamy egg filling baked inside a flaky pie crust.
Servings: 8 slices
Equipment
- skillet
- knife
Ingredients
- 1 9-inch deep dish pie shell (frozen)
- 4 green onions, thinly sliced
- ⅓ cup green bell pepper, diced
- ⅓ cup red bell pepper, diced
- 2 tablespoons unsalted butter
- 4 ounces (about ¾ cup) diced ham
- 1½ cups colby jack
- 1 cup heavy cream
- 6 large eggs
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon ground mustard
Instructions
- Preheat the oven to 375°F. Prick the bottom of the frozen pie shell with a fork, bake it for 5 minutes, and then remove it from the oven.
- Melt the butter in a small skillet. Sauté the green onions and bell peppers for 2–3 minutes, or until softened.
- Layer HALF of the ham and HALF of the Colby Jack cheese in the bottom of the par-baked pie shell. Whisk the heavy cream, eggs, garlic salt, black pepper, onion powder, and ground mustard together in a medium bowl, then stir in the cooked vegetables.
- Pour HALF of the egg mixture over the ham and cheese. Add the remaining ham and cheese, followed by the rest of the egg mixture. Place the quiche on a foil-lined baking sheet and bake at 375°F for 10 minutes.
- Reduce the oven temperature to 350°F and bake for another 30–40 minutes, until the top is golden brown and a knife inserted near the center comes out clean.
- Transfer it to a cooling rack and let it rest for at least 30 minutes before slicing. This gives the filling time to finish setting so the slices hold together when served.
Notes
Store leftover Western Omelette Quiche in an airtight container in the refrigerator for 3–4 days. Reheat individual slices in the microwave or warm them in the oven until heated through. Since it can also be frozen for up to two months, it’s easy to save extra slices for another breakfast or brunch.