Introduction

This Delicious Western Omelet Quiche brings the classic flavors of a Western omelet into a rich, savory pie. Perfect for breakfast, brunch, or a light dinner, it combines eggs, ham, peppers, and cheese baked in a flaky crust for an irresistible meal.

A close-up of a square slice of quiche on a white plate, showing three main layers: a thick, golden-brown crust at the bottom with a slightly crumbly texture; a thick, creamy yellow egg filling in the middle with a soft, smooth consistency; and a golden-browned top layer dotted with small cubes of crispy, dark reddish-brown bacon and sprinkled with finely chopped bright green herbs. The edges of the crust are crimped and golden, with some small green herb pieces scattered on the plate around the slice. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 9-inch deep-dish pie crust (store-bought or homemade)
1 tablespoon butter or oil (olive oil recommended)
0.5 cup diced onion (yellow or white)
0.5 cup diced green bell pepper (zucchini as a substitute)
0.5 cup diced red bell pepper (yellow bell pepper for milder taste)
1 cup diced cooked ham (can use cooked sausage or omit for vegetarian)
1 cup shredded cheddar cheese (Swiss or pepper jack as alternatives)
5 large eggs
1 cup whole milk (half-and-half for extra richness)
0.25 teaspoon garlic powder (optional)
0.5 teaspoon salt (adjust to taste)
0.25 teaspoon black pepper (white pepper for milder flavor)
2 tablespoons chopped green onions or parsley (for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and place the unbaked pie crust on a baking sheet to prepare for filling.
Step 2: In a skillet, melt the butter or heat the oil over medium heat. Add the diced onions and bell peppers, sautéing for 4–5 minutes until softened and fragrant. Stir in the diced ham and cook for another 1–2 minutes, then remove from heat and allow to cool slightly.
Step 3: Spread the ham and vegetable mixture evenly into the pie crust. Sprinkle the shredded cheese evenly over the top of the filling.
Step 4: In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until smooth and well combined.
Step 5: Pour the egg mixture gently over the filling in the pie crust, ensuring an even distribution.
Step 6: Bake in the preheated oven for 35–40 minutes, or until the center is set and the top is lightly golden.
Step 7: Remove the quiche from the oven and let it cool for 5–10 minutes before slicing. Garnish with chopped green onions or parsley for added freshness and serve warm.

Tips & Variations

Use half-and-half instead of whole milk for a richer, creamier quiche.
Substitute the ham with cooked sausage or omit meat entirely for a vegetarian version.
Try different cheeses like Swiss or pepper jack to add unique flavors.
For a gluten-free option, use a gluten-free pie crust or prepare crustless by greasing the pie pan well.
Add extra veggies like mushrooms or spinach to boost nutrition and taste.
Make ahead by preparing the quiche the night before and baking it fresh in the morning.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for about 30 seconds or in a 350°F (175°C) oven until warmed through. For longer storage, freeze the quiche wrapped tightly; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a thick slice of quiche with a golden-brown, flaky crust that curls slightly at the edge, and a creamy, pale yellow egg filling. The filling contains visible bits of browned bacon and small green herbs, with crispy bacon pieces scattered on top alongside some chopped fresh green parsley and a light sprinkling of black pepper. The slice sits on a white plate with a subtle shine, all set against a smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can use a store-bought or homemade crust that you prefer, including gluten-free crusts or even a puff pastry for a different texture.

What if I don’t have all the vegetables listed?

No worries! Feel free to substitute any of the vegetables with what you have on hand, such as zucchini, mushrooms, or spinach for added variety and flavor.