Description
This Western Omelet Quiche combines the classic flavors of a Western omelet with the rich, creamy texture of a baked quiche. Featuring a buttery pie crust filled with sautéed bell peppers, onions, ham, cheddar cheese, and a smooth custard made from eggs and heavy cream, this quiche is perfect for breakfast, brunch, or a savory snack.
Ingredients
Pie Crust
- 1 9-inch pie crust
Filling
- 2 tablespoons unsalted butter
- 2 green onions, thinly sliced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 1 cup diced ham, divided
- 2 cups cheddar cheese, grated and divided
Custard
- 1 cup heavy cream
- 6 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare Pie Crust: Preheat your oven to 350°F. Line a 9-inch pie plate with the pie crust, trimming and crimping the edges neatly. Set the crust-lined pie plate aside while you prepare the filling.
- Sauté Vegetables: In a skillet over medium heat, melt the unsalted butter. Add the sliced green onions, diced green and red bell peppers, diced yellow onion, and minced garlic. Cook the mixture until the vegetables begin to soften, about 3 to 5 minutes. Remove from heat and set aside.
- Layer Ham and Cheese: Scatter half of the diced ham and half of the grated cheddar cheese evenly in the bottom of the prepared pie crust.
- Mix Custard and Combine: In a large bowl, whisk together the heavy cream, eggs, salt, and black pepper until smooth. Stir the sautéed vegetable mixture into the custard.
- Assemble Quiche: Pour half of the custard and vegetable mixture over the first layer of ham and cheese in the pie crust. Next, evenly sprinkle the remaining ham and cheese on top. Pour the rest of the custard mixture over the entire filling.
- Bake: Place the pie plate on a baking sheet to catch any drips, then transfer to the preheated oven. Bake for about 1 hour, or until the center is set and the top is golden brown.
- Rest and Serve: Remove the quiche from the oven and let it rest for at least 20 minutes before slicing. This allows the custard to finish setting and makes serving easier. Enjoy your Western Omelet Quiche warm or at room temperature.
Notes
- You can prepare the quiche a day in advance and reheat it gently in the oven before serving.
- Using freshly grated cheddar cheese provides better melt and flavor than pre-shredded varieties.
- For a lower-fat version, substitute half-and-half for heavy cream, but expect a slightly less creamy texture.
- If you do not have a 9-inch pie crust, a homemade or store-bought one can be used depending on your preference.
- Ensure the quiche rests after baking to prevent it from being runny when cut.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
