Description
This Western Omelet Quiche combines all the savory flavors of a classic Western omelet—loaded with ham, bell peppers, onions, and cheese—baked into a smooth and creamy quiche. It’s the perfect dish for breakfast, brunch, or even a light dinner. With a crispy crust and a rich filling, this quiche is sure to please everyone at the table.
Ingredients
-
1 pie crust (store-bought or homemade)
-
6 large eggs
-
1 cup heavy cream (or milk for a lighter version)
-
1/2 cup diced ham
-
1/2 cup red bell pepper, diced
-
1/2 cup green bell pepper, diced
-
1/4 cup onion, finely diced
-
1 cup shredded cheddar cheese
-
1/2 cup shredded Swiss cheese
-
1/2 teaspoon garlic powder
-
1/4 teaspoon salt
-
1/4 teaspoon black pepper
-
1 tablespoon olive oil (for sautéing)
-
Fresh parsley for garnish (optional)
Instructions
-
Preheat the oven to 375°F (190°C).
-
In a skillet, heat olive oil over medium heat. Add the diced onions, bell peppers, and ham. Sauté for 5-7 minutes until the vegetables are softened.
-
In a large bowl, whisk together the eggs, heavy cream (or milk), garlic powder, salt, and black pepper.
-
Add the sautéed mixture (onions, peppers, and ham) to the egg mixture and stir to combine.
-
Pour the mixture into the prepared pie crust.
-
Top with the shredded cheddar and Swiss cheeses.
-
Bake for 35-40 minutes, or until the quiche is set and golden on top. A toothpick inserted into the center should come out clean.
-
Let the quiche rest for 5-10 minutes before slicing and serving.
-
Garnish with fresh parsley if desired.
Notes
-
This quiche can be made ahead of time and stored in the fridge for up to 3-4 days.
-
Feel free to substitute the ham with cooked bacon or sausage if preferred.
-
You can add more vegetables, like mushrooms or spinach, for additional flavor.
-
If you prefer a crustless quiche, simply skip the pie crust and bake the mixture directly in a greased pie dish or baking dish.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Brunch, Breakfast, Main Dish
- Method: Baking
- Cuisine: American