Western Omelet Quiche Recipe

If you’re looking for a dish that perfectly blends hearty flavors with a creamy, comforting texture, you’ve got to try this Western Omelet Quiche. This delightful recipe captures all the beloved elements of a classic Western omelet—smoky ham, vibrant bell peppers, sharp cheese, and green onions—baked into a buttery pie crust that makes every bite an irresistible celebration of breakfast at any time of day. Whether you’re serving brunch for friends or just treating yourself, the Western Omelet Quiche is sure to become one of your all-time favorites.

Ingredients You’ll Need

Gathering simple yet essential ingredients is the first step to making a Western Omelet Quiche that’s bursting with flavor and texture. Each component plays a crucial role—from the flaky pie shell providing the perfect foundation, to fresh vegetables adding color and a delicate crispness, and the rich custard binding everything into a creamy, delicious whole.

• 9-inch deep dish pie shell: Use a frozen pie shell for ease and consistent flakiness that holds all the filling beautifully.
• 4 green onions (thinly sliced): Add a mild onion flavor and fresh, crisp texture.
• 1/3 cup chopped green bell pepper: Brings slight sweetness and vibrant color to the mix.
• 1/3 cup chopped red bell pepper: Adds a pop of color and subtle fruity notes.
• 2 tablespoons butter: Perfect for sautéing the vegetables, enhancing their flavor.
• 4 ounces smoked ham (chopped and divided): Provides savory, smoky depth throughout the quiche.
• 1 1/2 cups colby jack or cheddar cheese (divided): Melts into a luscious layer of gooey, melty goodness that binds the quiche together.
• 1 cup heavy cream: Creates a rich, velvety custard base for the filling.
• 6 large eggs: The binding agent that forms the foundation of the quiche’s silky texture.
• 1 teaspoon garlic salt: Adds a subtle, savory punch.
• 1/2 teaspoon black pepper: Lends mild heat and balance to the filling.
• 1/2 teaspoon onion powder: Deepens the onion flavor subtly.
• 1/4 teaspoon ground mustard: Enhances the overall savory profile with a gentle tang.

How to Make Western Omelet Quiche

Step 1: Prepare the Pie Shell

Start by preheating your oven to 375°F. Take your frozen pie shell and prick the bottom lightly with a fork. This helps avoid bubbling during baking. Blind bake the shell for about 5 minutes to set it slightly—this step ensures a crisp base that won’t get soggy once the filling is added. Set it aside to cool slightly.

Step 2: Sauté the Vegetables

Next, melt the butter in a small skillet over medium heat. Toss in the thinly sliced green onions, green bell pepper, and red bell pepper. Cook these for 2 to 3 minutes until they soften just enough to release their natural sweetness while holding a bit of bite. This quick sauté brings out vibrant flavors that will complement the smoky ham and cheese.

Step 3: Assemble the First Layer

Once your vegetables are ready, it’s time to start layering the quiche. Place half of the chopped smoked ham evenly over the par-baked pie shell, then sprinkle half of your shredded cheese on top. This savory foundation gives the quiche that classic Western flavor right from the first bite.

Step 4: Mix the Custard and Add Vegetables

In a bowl, whisk together the heavy cream, eggs, garlic salt, black pepper, onion powder, and ground mustard until smooth and creamy. Stir the sautéed vegetables into this custard mixture, making sure everything is well combined. This filling is where all the flavors meld together deliciously.

Step 5: Layer Custard and Filling

Pour half of the custard and vegetable mixture over the ham and cheese layer in the pie shell. Then, add the remaining ham and cheese on top, creating a second layer. Finish by pouring over the remaining custard gently, ensuring the filling is evenly distributed to bake perfectly golden and set.

Step 6: Bake the Quiche

Place your assembled quiche on a baking sheet for easy handling and pop it into the preheated oven at 375°F. Bake for 10 minutes to get the custard started, then reduce the oven temperature to 350°F. Continue baking for another 30 to 40 minutes, or until the quiche has fully set and the top is lightly golden brown.

Step 7: Let It Rest

Once out of the oven, transfer the quiche to a cooling rack. Allow it to rest for at least 20 minutes before slicing. This resting time is essential; it lets the custard firm up for clean slices and lets all the flavors settle beautifully.

How to Serve Western Omelet Quiche

Garnishes

To elevate the Western Omelet Quiche visually and taste-wise, sprinkle freshly chopped chives or parsley on top. A light dusting of smoked paprika can also add a gentle smoky kick and a beautiful pop of color. These simple touches make your dish look as incredible as it tastes.

Side Dishes

Pair your quiche with fresh fruit salad or a crisp green salad with a tangy vinaigrette to balance the richness. Roasted potatoes or lightly sautéed asparagus also make fantastic companions, turning your meal into a harmonious blend of flavors and textures.

Creative Ways to Present

For a brunch spread, serve the Western Omelet Quiche in individual mini pie shells for personalized portions. You can also slice it into wedges and serve with a drizzle of hot sauce or a dollop of sour cream for guests who love a little extra zing.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Western Omelet Quiche tightly in plastic wrap or aluminum foil and refrigerate. It’ll remain fresh for up to 3 days, making it perfect for quick breakfasts or snacks during a busy week.

Freezing

You can freeze baked quiche slices by individually wrapping them in plastic wrap and storing them in an airtight container. Freeze for up to 2 months for a tasty, convenient meal anytime you want. Just thaw in the fridge overnight before reheating.

Reheating

Reheat slices in a 350°F oven for about 15 minutes to regain that freshly baked texture and warmth. Avoid microwaving if possible, as it can make the crust soggy and the filling rubbery. A toaster oven works beautifully for smaller portions.

FAQs

Can I use fresh pie crust instead of frozen?

Absolutely! Fresh pie crust works wonderfully and can add an extra layer of homemade charm. Just make sure to blind bake it briefly to avoid sogginess from the custard filling.

Can I substitute the smoked ham with another meat?

Yes, diced cooked bacon or ham steak can be great alternatives. For a vegetarian version, consider adding sautéed mushrooms or extra vegetables instead.

Is there a way to make this quiche dairy-free?

You can substitute the heavy cream with full-fat coconut milk and use dairy-free cheese alternatives. Keep in mind the flavor will be slightly different but still delicious.

What can I do if my quiche is browning too quickly?

If you notice the top browning too fast, loosely cover it with a piece of aluminum foil halfway through baking. This will prevent burning while allowing the quiche to cook through.

How can I tell when the quiche is fully cooked?

The quiche is done when the center is set and doesn’t jiggle when you gently shake the pan. A knife inserted about an inch from the center should come out clean.

Final Thoughts

Making a Western Omelet Quiche is like capturing the comforting joy of your favorite breakfast in a beautiful, sliceable pie. With simple ingredients and straightforward steps, this recipe brings warmth and flavor to your table anytime you crave a satisfying meal. I hope you enjoy making and sharing this culinary gem as much as I do—because nothing beats a slice of this hearty, cheesy goodness to brighten your day.

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