Delicious Western Omelet Quiche Recipe
This Delicious Western Omelet Quiche is a savory and satisfying dish featuring a buttery pie crust filled with sautéed onions, bell peppers, ham, and melted cheddar cheese, all enveloped in a creamy egg and milk custard. Perfect for brunch, breakfast, or a light dinner, it delivers classic Western omelet flavors in a convenient, sliceable quiche form.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust
- 1 9-inch deep-dish pie crust (store-bought or homemade)
For the Filling
- 1 tablespoon butter or oil (olive oil recommended)
- 0.5 cup diced onion (yellow or white)
- 0.5 cup diced green bell pepper (or zucchini)
- 0.5 cup diced red bell pepper (or yellow bell pepper)
- 1 cup diced cooked ham (or cooked sausage, omit for vegetarian)
- 1 cup shredded cheddar cheese (or Swiss, pepper jack)
- 5 large eggs
- 1 cup whole milk (or half-and-half for richness)
- 0.25 teaspoon garlic powder (optional)
- 0.5 teaspoon salt (to taste)
- 0.25 teaspoon black pepper (or white pepper)
- 2 tablespoons chopped green onions or parsley (for garnish)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it is ready for baking the quiche.
- Prepare the crust: Place the unbaked 9-inch deep-dish pie crust on a baking sheet to catch any drips and for easier handling.
- Sauté vegetables and ham: In a skillet, melt the butter or heat the oil over medium heat. Add diced onions, green and red bell peppers, and sauté for 4 to 5 minutes until softened and aromatic. Stir in the diced cooked ham and cook for an additional 1 to 2 minutes. Remove from heat and let it cool slightly.
- Assemble the filling: Evenly spread the ham and vegetable mixture over the pie crust. Sprinkle the shredded cheddar cheese on top to cover the filling.
- Mix the egg custard: In a mixing bowl, whisk together the eggs, whole milk, garlic powder, salt, and black pepper until smooth and well combined.
- Pour and bake: Pour the egg mixture gently over the filling in the pie crust. Place the baking sheet in the preheated oven and bake for 35 to 40 minutes until the center is set and the top is lightly golden brown.
- Cool and garnish: Remove the quiche from the oven and let it cool for 5 to 10 minutes to set further. Garnish with chopped green onions or parsley before slicing and serving.
Notes
- You can substitute the vegetables according to your preference: zucchini instead of green bell pepper, or yellow bell pepper instead of red for a milder flavor.
- For a vegetarian option, omit the ham or replace with cooked mushrooms or a plant-based protein.
- Use half-and-half instead of whole milk for a richer, creamier texture.
- Feel free to experiment with different cheeses such as Swiss or pepper jack for varied flavor profiles.
- Make sure to cook the vegetables and meat until tender and aromatic to enhance the flavor of the quiche filling.
- Allow the quiche to cool slightly after baking to ease slicing and to let the custard fully set.
Keywords: Western Omelet Quiche, Breakfast Quiche, Western Omelet, Easy Quiche Recipe, Ham and Cheese Quiche, Brunch Recipe
