I tried a take on Western Omelet Quiche that pairs diced ham, crisp green and red bell peppers and savory onions with creamy whole milk and heavy cream. The richness of cheddar cheese and a pre-made pie crust blend to create an irresistible dish full of flavor. Each bite delights.

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I’m excited to share my latest creation: Western Omelet Quiche. I first whipped up this dish on a sunny brunch day when I wanted something a little different than the usual hash brown crust quiche I’ve made in the past.

I started with a pre-made 9 inch pie crust to simplify things, then mixed 6 large eggs with a cup of whole milk and half a cup of heavy cream for that rich, satisfying base. I tossed in a cup of shredded cheddar cheese, half a cup diced ham, and a mix of chopped green and red bell peppers along with diced onions which really lifted the flavors.

A dash of salt and a pinch of freshly ground black pepper helped to nicely tie it all together. Even if you’re more into Western omelet casserole breakfast style dishes, youll find this quiche to be a fun twist that certainly won’t disappoint.

Why I Like this Recipe

I personally love this Western Omelet Quiche for a bunch of reasons. First, i really enjoy how easy it is to make since the crust is already pre-made and i just have to mix the eggs with milk and cream along with all those yummy veggies and ham. Second, the creamy texture from the milk and heavy cream makes the whole thing feel rich and satisfying without being too heavy or greasy. Third, i like the burst of flavor from the mix of bell peppers, ham and cheddar cheese; every bite gives me a little surprise. Lastly, it cooks up pretty fast which means i can make it for breakfast or even a quick dinner and still have time to chill with my friends afterwards.

Ingredients

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Pre-made pie crust gives a crispy carb base with a rich buttery taste.
Eggs pack protein and help bind all the flavors creating a smooth texture.
Whole milk adds creaminess and essential vitamins while keeping the dish light.
Heavy cream makes the quiche extra rich and velvety without being too heavy.
Cheddar cheese delivers a salty tang and a good dose of protein and calcium.
Ham offers savory flavor and lean protein for a hearty burst in every bite.
Bell peppers and onion bring fiber, vitamins and a natural sweet crunch.

Ingredient Quantities

1 pre-made 9 inch pie crust

6 large eggs

1 cup whole milk

1/2 cup heavy cream

1 cup shredded cheddar cheese

1/2 cup diced ham

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1/2 cup diced onion

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Preheat your oven to 375°F and set your pre-made 9 inch pie crust in a pie dish.

2. In a bowl, crack the 6 large eggs and whisk em until they’re kinda frothy.

3. Mix in 1 cup of whole milk and 1/2 cup heavy cream with the eggs.

4. Stir in 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper until everything is well combined.

5. Now fold in the 1 cup shredded cheddar cheese, 1/2 cup diced ham, 1/2 cup chopped green bell pepper, 1/2 cup chopped red bell pepper, and 1/2 cup diced onion.

6. Pour your mixture into the pie crust, making sure it’s spread evenly.

7. Bake for about 35 to 40 minutes or until the egg mixture is set and the top is lightly golden.

8. If you want the crust even a bit browner, you could leave it in for an extra 5 minutes.

9. Let it cool for around 10 minutes before slicing and serving. Enjoy your Western Omelet Quiche!

Equipment Needed

1. You will need an oven for baking the quiche at 375°F
2. A pie dish to hold the pre-made 9 inch pie crust
3. A mixing bowl for cracking and whisking the eggs with the milk and cream
4. A whisk (or fork) to beat the eggs until they’re kinda frothy
5. Measuring cups and spoons to get the right amounts of milk, cream, salt, and pepper
6. A cutting board and a knife for dicing the ham, onion and chopping the bell peppers
7. A spatula or spoon for folding in the cheddar cheese and vegetables into the egg mixture

FAQ

What exactly is Western Omelet Quiche?

It's a fusion between a classic Western omelet and a quiche, filled with eggs, ham, bell peppers, onions, and cheddar all baked in a pre-made pie crust.

Can I swap out the cheddar cheese?

Sure, you can use a different kind of cheese but cheddar really ties all the flavors together.

Do I need to pre-bake the pie crust?

Not really, most people just fill it with the egg mixture and bake it, though some like to pre-bake it for extra crispiness.

How can I tell when the quiche is done?

The center should be set and it should have a lightly golden top. If you insert a toothpick in the center and it comes out clean, then you're good to go.

Can I add other ingredients to the quiche?

Absolutely, feel free to mix it up with your favorite veggies or meats, just be sure not to overload it so the flavors stay balanced.

Western Omelet Quiche Recipe Substitutions and Variations

If you dont have heavy cream, you can use half-and-half with an extra tablespoon of butter to get a similar richness.
Instead of whole milk, try almond or soy milk, but keep in mind the flavor may change a bit.
If diced ham isn’t at hand, you can use cooked bacon or turkey sausage for a nice twist.
Not into cheddar? Monterey Jack or a blend of cheddar and mozzarella works just as well.

Pro Tips

1. make sure all your veggies are chopped into similar sized pieces so they cook evenly and mix better with the other ingredients
2. try sautéing your diced ham and onions for a couple minutes before mixing them in – this can help reduce extra moisture and add a little extra flavor
3. after you take your quiche out of the oven, let it sit for at least 10 minutes so it sets up, which makes cutting and serving way easier
4. if you like a crunchier crust, lightly brush some egg wash around the edges before you bake it to help it brown nicely

Western Omelet Quiche Recipe

Recipe by Dave Simpson

0.0 from 0 votes

Servings

servings

Calories

317

kcal

Equipment: 1. You will need an oven for baking the quiche at 375°F
2. A pie dish to hold the pre-made 9 inch pie crust
3. A mixing bowl for cracking and whisking the eggs with the milk and cream
4. A whisk (or fork) to beat the eggs until they’re kinda frothy
5. Measuring cups and spoons to get the right amounts of milk, cream, salt, and pepper
6. A cutting board and a knife for dicing the ham, onion and chopping the bell peppers
7. A spatula or spoon for folding in the cheddar cheese and vegetables into the egg mixture

Ingredients

1 pre-made 9 inch pie crust
6 large eggs
1 cup whole milk
1/2 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup diced ham
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup diced onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

Preheat your oven to 375°F and set your pre-made 9 inch pie crust in a pie dish.
In a bowl, crack the 6 large eggs and whisk em until they're kinda frothy.
Mix in 1 cup of whole milk and 1/2 cup heavy cream with the eggs.
Stir in 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper until everything is well combined.
Now fold in the 1 cup shredded cheddar cheese, 1/2 cup diced ham, 1/2 cup chopped green bell pepper, 1/2 cup chopped red bell pepper, and 1/2 cup diced onion.
Pour your mixture into the pie crust, making sure it's spread evenly.
Bake for about 35 to 40 minutes or until the egg mixture is set and the top is lightly golden.
If you want the crust even a bit browner, you could leave it in for an extra 5 minutes.
Let it cool for around 10 minutes before slicing and serving. Enjoy your Western Omelet Quiche!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.