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Western Omelet Quiche

A delicious and easy-to-make quiche that combines the flavors of a classic Western omelet with a flaky pie crust, perfect for breakfast, brunch, or dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 9-inch 9-inch pie crust, store-bought or homemade
Filling
  • 6 large large eggs
  • 1 cup milk or 1/2 cup milk plus 1/2 cup heavy cream Use a mix for a richer taste.
  • 1 cup cooked ham, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup onion, finely chopped
  • 1 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder (optional) Optional for added flavor.
  • 1 tbsp butter or oil for sautéing vegetables

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a pan over medium heat, melt the butter. Add the chopped onion and diced bell pepper. Sauté for 3 to 5 minutes until they are slightly soft.
  3. Add the diced ham to the pan and cook for another 1 to 2 minutes. Once cooked, set the mixture aside.
  4. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and optionally, garlic powder.
Assembly
  1. Place the pie crust in a pie dish and spread out the ham and vegetable mixture evenly over the crust.
  2. Sprinkle the shredded cheese on top of the ham and vegetable mixture.
  3. Pour the egg mixture over everything in the pie crust.
Baking
  1. Bake the quiche for 40 to 45 minutes, or until the center is set and the top is lightly golden. A knife inserted in the center should come out clean.
  2. Once done, let the quiche cool for 10 minutes before slicing.

Notes

Serve warm or at room temperature. Pairs well with a simple green salad or fresh fruit. Can be garnished with fresh herbs or a dollop of sour cream. Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for longer storage.