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Western Omelet Quiche Recipe

Western Omelet Quiche Recipe
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★★★★★

4.9 from 5 reviews

This Western Omelet Quiche is a rich and flavorful dish perfect for brunch or a light dinner. Featuring a buttery deep-dish pie crust filled with a savory mixture of smoked ham, sautéed bell peppers, green onions, and a creamy custard of eggs and heavy cream, all topped with melted Colby Jack or cheddar cheese. Baked to golden perfection, this quiche offers a delightful blend of textures and tastes that capture the essence of a classic western omelet in a satisfying pie form.

Ingredients

Scale

Pie Shell

  • 1 9 inch deep dish pie shell (frozen)

Vegetables

  • 4 green onions, thinly sliced
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper

Meat and Dairy

  • 2 Tbsp butter
  • 4 oz smoked ham, chopped and divided
  • 1 1/2 cups Colby Jack or cheddar cheese, shredded and divided
  • 1 cup heavy cream
  • 6 large eggs

Seasonings

  • 1 tsp garlic salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/4 tsp ground mustard

Instructions

  1. Preheat and parbake crust: Preheat the oven to 375°F. Prick the bottom of the frozen pie shell several times with a fork to prevent bubbling. Bake the shell for 5 minutes, then set aside to cool slightly.
  2. Sauté vegetables: In a small skillet, melt the butter over medium heat. Add the thinly sliced green onions, chopped green bell pepper, and red bell pepper. Cook for 2-3 minutes until the vegetables are softened but still vibrant. Remove from heat.
  3. Layer ham and cheese: Spread half of the chopped smoked ham evenly on the bottom of the par-baked pie shell. Sprinkle half of the shredded Colby Jack or cheddar cheese over the ham layer.
  4. Prepare custard mixture: In a mixing bowl, whisk together the heavy cream, eggs, garlic salt, black pepper, onion powder, and ground mustard until thoroughly combined. Stir in the cooked vegetables.
  5. Assemble layered custard: 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, followed by the rest of the custard mixture, effectively repeating the layering.
  6. Bake initial phase: Place the assembled quiche on a baking sheet and put it in the preheated oven. Bake for 10 minutes at 375°F to set the edges.
  7. Continue baking: Lower the oven temperature to 350°F and bake the quiche for an additional 30-40 minutes, until the custard is fully set and the top is lightly golden.
  8. Rest before serving: Remove the quiche from the oven and transfer it to a cooling rack. Allow it to rest for at least 20 minutes to let the custard firm up before slicing and serving.

Notes

  • For a crispier crust, you can blind bake the pie shell longer before adding fillings.
  • Feel free to substitute the smoked ham with cooked bacon or sausage if preferred.
  • Use sharp cheddar for a stronger cheese flavor or a mix of cheeses for variety.
  • Ensure the custard mixture is well whisked to achieve a smooth quiche texture.
  • Resting the quiche is important to avoid it falling apart when sliced.

Nutrition

Keywords: Western Omelet Quiche, breakfast pie, brunch recipe, savory quiche, ham and cheese quiche, bell pepper quiche

Find it online: https://delishfamilyrecipe.com/western-omelet-quiche-recipe/