Western Omelet Quiche
That classic omelet in a perfect sliceable quiche form.
Whether it was made by Chinese immigrants during the booming industries on the West Coast or chuck wagon Cookies feeding hungry cowboys in the flat planes of the heartland, there’s something beloved about the western omelet that’s kept its presence on the American breakfast table and diner menus alike. Here, this classic omelet flavor is transformed into Western Omelet Quiche—a sliceable breakfast-lunch fusion that can easily feed a crowd with no fussy egg-frying in sight.
Quiche sounds super fancy, but it is such a shortcut for making eggs. The only main thing you have to do—other than whisking the eggs nice and good—is to figure out what you want to pair the eggs with. Here, the ingredients of a classic western omelet (also known as a Denver omelet) accompany eggs into a crust and are baked.
The great thing about this Western Omelet Quiche is its simplicity. A store-bought pie crust cuts down on the prep time and makes it a pretty simple, pour and bake recipe.
A colorful array of veggies cooks down in a pan, cutting down the sharp raw flavor of the veggies and coaxing out their natural sweetness. Ham and cheese are then scattered onto the bottom of the pie crust, and then the egg mixture and sautéed veggies are gently layered on top.
A final bit of cheese is scattered on top before the quiche is baked in the oven until cooked and golden.
After it rests for twenty minutes, it is ready to slice and serve! The mix of onions and bell peppers doesn’t just provide visual appeal; it also adds great flavor and contrasting texture to the quiche.
That bit of heavy cream whisked with the eggs creates a super creamy custard base that’s amplified by the gooey, melty cheese running through and on top of the quiche.
This is a great thing to make ahead for special Sunday bunches or holiday breakfasts. It’s a great hostess gift to give, as well as a perfect main protein to prep for weekday work lunches. Western Omelet Quiche can be dressed up and down for a variety of occasions!
Western Omelet Quiche
Ingredients
- 1 9-inch pie crust
- 2 tablespoons unsalted butter
- 2 green onions, thinly sliced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 1 cup diced ham, divided
- 2 cups cheddar cheese, grated and divided
- 1 cup heavy cream
- 6 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation
- Preheat oven to 350°F. Line a 9-inch pie plate with pie crust, trim edges and crimp. Set aside.
- In a skillet over medium heat, melt the butter. Add green onion, bell pepper, yellow onion, and garlic, and cook until vegetables start to soften, 3 to 5 minutes. Set aside.
- Scatter half of the ham and half of the cheese in the bottom of the pie crust.
- Whisk together the cream, eggs, salt, and pepper. Add the bell pepper/onion mixture and stir to combine. Pour half of the custard mixture over the ham.
- Top with remaining ham and cheese, then pour the remaining custard mixture over the top.
- Transfer pie pan to a baking sheet, then bake until the center has set and the top is golden brown, about 1 hour. Let rest at least 20 minutes before slicing and serving. Enjoy!
Recipe adapted from Allrecipes and Melissa's Southern Style Kitchen.