Western Omelet Quiche

Western Omelet Quiche brings the familiar flavors of a diner omelet into a golden, sliceable pie. Ham, sweet peppers, onion, and cheddar settle into a creamy egg filling, while the crust adds a crisp, buttery edge. It is equally welcome at brunch, lunch, or a simple dinner.

Why You’ll Love It

This quiche is easy to assemble, makes eight slices, and reheats well. Cooking the vegetables first improves their flavor and helps keep the filling from turning watery.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 tablespoon olive oil
• ⅓ cup diced yellow onion
• ½ cup diced green bell pepper
• ½ cup diced red bell pepper
• 1 cup diced cooked ham
• 1 cup shredded cheddar cheese
• 6 large eggs
• ¾ cup milk or half-and-half
• ½ teaspoon salt and ¼ teaspoon black pepper

How to Make Western Omelet Quiche

1. Prepare the crust. Heat the oven to 375°F (190°C). Fit the crust into a 9-inch pie dish and prick the bottom lightly with a fork.

2. Cook the vegetables. Warm the oil in a skillet. Sauté the onion and peppers over medium heat for 4 to 5 minutes, just until softened. Let them cool briefly.

3. Mix the filling. Whisk the eggs, milk or half-and-half, salt, and pepper until smooth. Scatter the ham, vegetables, and cheddar across the crust, then pour the egg mixture over them.

4. Bake and rest. Bake for 35 to 45 minutes, until the center is set and the top is golden. Let the quiche stand for 10 to 15 minutes before cutting so each slice holds together.

Tips and Variations

For a crustless version, pour the filling into a greased pie dish. Swiss or pepper jack can replace cheddar; mushrooms or spinach can replace the ham. Serve with fruit, a green salad, or crispy breakfast potatoes.

Keep cooled leftovers covered in the refrigerator for up to four days. Reheat slices gently in the oven. For longer storage, wrap individual slices and freeze for up to two months.

Western Omelet Quiche

A savory, sliceable quiche with ham, peppers, onion, cheddar, and creamy eggs in a flaky crust.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 1 9-inch unbaked pie crust
• 1 tablespoon olive oil
• 1/3 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1 cup diced cooked ham
• 1 cup shredded cheddar cheese
• 6 large eggs
• 3/4 cup milk or half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

 

1. Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish and prick its base lightly with a fork.
2. Warm the olive oil in a skillet over medium heat. Cook the onion and bell peppers for 4 to 5 minutes, until softened. Let cool slightly.
3. Whisk the eggs, milk or half-and-half, salt, and black pepper until smooth.
4. Scatter the ham, sautéed vegetables, and cheddar evenly over the crust.
5. Pour the egg mixture over the fillings, distributing them gently with a spatula.
6. Bake for 35 to 45 minutes, until the top is golden and the center is set.
7. Rest for 10 to 15 minutes before slicing and serving.