Delicious Western Omelet Quiche for a Cozy Brunch Delight

This Western Omelet Quiche is a versatile brunch delight featuring vibrant vegetables, savory ham, and creamy cheese.

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Prep Time 15

Cook Time 45

Cooling Time 10

Total Time 1 10

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 9-inch deep dish pie shell Use store-bought for convenience or make your own.

For the Vegetables

4 green onions, thinly sliced Adds mild onion flavor; chives work well as a substitute.
1/3 cup chopped green bell pepper Provides crunch and sweetness; zucchini or asparagus make great replacements.
1/3 cup chopped red bell pepper Adds vibrant color and sweetness.
2 tbsp butter Ideal for sautéing vegetables; olive oil can be used for a lighter option.

For the Protein

4 oz smoked ham, chopped Adds protein and a smoky flavor; swap for bacon or sausage to mix things up.

For the Cheese

1 1/2 cups colby jack or cheddar cheese, divided Adds creaminess; try mixing different cheeses for a unique flavor profile.

For the Custard Mixture

1 cup heavy cream Contributes to a rich, velvety texture; whole milk is a lighter alternative.
6 large eggs The main binding agent; use an egg alternative for a vegetarian option.
1 tsp garlic salt Enhances the dish's flavor.
1/2 tsp black pepper Adds a hint of heat; adjust to your taste.
1/2 tsp onion powder Adds depth; can be omitted if using fresh onions.
1/4 tsp ground mustard Adds complexity; substitute with mustard powder or omit for a milder taste.

Equipment

Oven
Skillet
Mixing Bowl
9-inch Deep Dish Pie Dish

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C). Gather your ingredients and have your pie shell ready for the filling.
Place the pie shell into your prepared pie dish, pressing it gently against the bottom and sides.
Melt butter in a skillet over medium heat. Add chopped green onions and bell peppers, sautéing for 4-5 minutes.
Add chopped smoked ham and stir for an additional 2 minutes to combine the flavors.
In a bowl, whisk together eggs, heavy cream, garlic salt, black pepper, onion powder, and ground mustard until smooth.
Layer sautéed vegetable and ham mixture in the pie shell, sprinkle 1 cup of cheese, then pour the egg mixture over the top.
Sprinkle the remaining 1/2 cup of cheese on top and bake for 40-45 minutes until golden brown.
Let it cool for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 180mgSodium: 700mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Pre-bake the pie crust for about 10 minutes to enhance its crispiness. Store leftovers in an airtight container for up to three days.

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