Western Omelet Quiche

Western omelet quiche is the ultimate breakfast comfort food that brings together all the flavors of a classic Western omelet in a beautiful, sliceable form! With smoky ham, colorful bell peppers, green onions, and loads of melty cheese baked into a flaky crust, this quiche is perfect for weekend brunches, holiday mornings, or meal prep that’ll make your weekday breakfasts feel special.

Love More Breakfast Recipes? Try Tater Tot Sausage Breakfast Casserole or this Overnight Croissant Breakfast Casserole next.

Why You’ll Love This Recipe

This Western Omelet Quiche combines all the classic flavors of a diner-style omelet in a flaky pie crust. Loaded with ham, cheese, peppers, and onions, it’s a hearty, flavorful dish perfect for breakfast, brunch, or even dinner.

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Ingredients You’ll Need

For the Crust:

• 1 (9-inch) deep dish pie shell – frozen, refrigerated, or homemade all work!

For the Filling:

• 4 green onions, thinly sliced – adds a mild, fresh onion flavor
• 1/3 cup chopped green bell pepper – for that classic Western omelet look and taste
• 1/3 cup chopped red bell pepper – adds sweetness and beautiful color
• 2 tablespoons butter – for sautéing the veggies
• 4 oz smoked ham, chopped and divided – the star protein! Use good quality deli ham
• 1.5 cups Colby Jack or cheddar cheese, divided – I love Colby Jack for its melty, mild flavor

For the Custard:

• 1 cup heavy cream – creates that rich, silky texture
• 6 large eggs – the base of our custard
• 1 teaspoon garlic salt – adds depth and seasoning
• 1/2 teaspoon black pepper – freshly ground is best!
• 1/2 teaspoon onion powder – enhances the onion flavor
• 1/4 teaspoon ground mustard – a secret ingredient that adds a subtle tang

Why These Ingredients Work

The heavy cream is what makes this quiche luxuriously rich and creamy – don’t substitute with milk or it won’t have that melt-in-your-mouth texture! The bell peppers provide sweetness and crunch, while the smoked ham gives you that classic Western omelet flavor. I specifically use Colby Jack cheese because it melts beautifully and has a mild flavor that doesn’t overpower the other ingredients. The garlic salt and onion powder work together to create layers of savory flavor, and that little bit of ground mustard? That’s my secret weapon – it adds a subtle complexity that makes people say, “What IS that amazing flavor?”

Essential Tools and Equipment

• 9-inch deep dish pie pan
• Medium mixing bowl
• Whisk
• Small skillet
• Fork (for docking the crust)
• Baking sheet (to catch drips and make handling easier)
• Instant-read thermometer
• Cooling rack

How To Make Western Omelet Quiche

Step 1: Prepare the Pie Shell

Preheat your oven to 375°F. Take that frozen pie shell (no need to thaw!) and prick the bottom all over with a fork – this is called “docking” and it prevents the crust from puffing up. Pop it in the oven for 5 minutes to par-bake, then set it aside. This step ensures you won’t have a soggy bottom!

Step 2: Cook the Vegetables

Melt the butter in a small skillet over medium heat. Add your sliced green onions, green bell pepper, and red bell pepper. Cook them until they’re softened and fragrant, about 2-3 minutes. You want them tender but still with a little texture. Set aside to cool slightly.

Step 3: Create the First Layer

Here’s where the magic starts! Sprinkle half of the chopped ham across the bottom of your par-baked pie shell, then top it with half of the shredded cheese. This layering technique ensures every bite has ham and cheese throughout.

Step 4: Prepare the Custard

In a medium bowl, whisk together the heavy cream, eggs, garlic salt, black pepper, onion powder, and ground mustard until it’s completely smooth and well combined. Then fold in those cooked vegetables. The peppers and onions will try to sink to the bottom of the bowl – don’t worry, we’ll deal with that in the next step!

Step 5: Assemble the Layers

Here’s my trick: as you pour the custard mixture over that first layer of ham and cheese, keep stirring the bowl because the vegetables settle at the bottom. Pour about half over the first layer, then add the remaining ham and cheese, and finally pour the rest of the custard on top, stirring as you go. This ensures an even distribution of all those delicious vegetables!

Step 6: Initial High-Heat Bake

Place your quiche (still in the pie pan) onto a baking sheet – trust me, this makes everything easier and catches any drips. Slide it into your 375°F oven and bake for 10 minutes. This initial blast of heat helps set the edges.

Step 7: Finish Baking at Lower Temperature

Lower your oven temperature to 350°F and continue baking for an additional 30-40 minutes. The quiche is perfectly done when it reaches an internal temperature of 160°F in the center. The top should be golden and puffy, and a knife inserted near the center should come out clean.

Step 8: The Most Important Step – Rest!

I know it’s tempting to dive right in, but let that beautiful quiche rest on a cooling rack for at least 20 minutes before slicing. This resting time allows the custard to set properly so you get perfect, clean slices instead of a runny mess.

You Must Know

Don’t skip the par-baking step! Those 5 minutes of pre-baking the crust are crucial for preventing a soggy bottom. Also, the quiche WILL puff up in the oven and then deflate as it cools – this is completely normal and exactly what should happen. Don’t panic when you see it deflate; that’s how you know it’s done correctly!

Personal Secret: I always place my pie pan on a baking sheet before adding any filling. Not only does this catch any potential spills, but it makes transferring the quiche in and out of the oven SO much safer and easier.

Pro Tips & Cooking Hacks

• Use an instant-read thermometer – It’s the most reliable way to know when your quiche is done. 160°F in the center is your target.
• Don’t overmix the custard – Whisk just until combined. Overmixing can create too many air bubbles and affect the texture.
• Room temperature eggs work best – They incorporate more smoothly into the custard and help everything bake more evenly.
• Cut ham into bite-sized pieces – Not too small or they’ll dry out, not too big or they’ll be awkward to eat. About 1/4-inch cubes are perfect.
• Fresh vs. pre-shredded cheese – I always shred my own! Pre-shredded cheese has anti-caking agents that can make your quiche grainy.

Flavor Variations & Suggestions

• Spicy Western: Add diced jalapeños or a dash of hot sauce to the custard
• Loaded Western: Include sautéed mushrooms and extra cheese
• Lighter Version: Use half-and-half instead of heavy cream and reduce cheese to 1 cup
• Veggie-Packed: Add diced tomatoes (squeeze out excess moisture first!) and fresh spinach
• Cheese Swap: Try pepper jack for heat, Swiss for a classic quiche flavor, or a Mexican blend for a Southwestern twist
• Meat Alternatives: Use crumbled cooked bacon, diced turkey, or breakfast sausage instead of ham

Make-Ahead Options

This quiche is PERFECT for meal prep! You can assemble the entire quiche up to 24 hours before baking – just cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, you may need to add 5-10 extra minutes to the baking time since it’s starting cold.

You can also bake it completely, let it cool, wrap it well, and refrigerate for up to 3 days. Reheat individual slices in the microwave for 1-2 minutes, or reheat the whole quiche covered with foil at 325°F for about 20 minutes.

For longer storage, this quiche freezes beautifully for up to 2 months! Wrap cooled slices individually in plastic wrap, then foil, and freeze. Thaw overnight in the fridge and reheat as directed above.

Recipe Notes & Baker’s Tips

The two-temperature baking method (starting high, then lowering) is KEY to getting both a set custard and a golden crust without overbaking. If your quiche is browning too quickly on top, tent it loosely with foil for the last 15 minutes of baking.

Some pie shells are deeper than others. If you have filling left over, you can pour it into a greased ramekin and bake alongside the quiche for a mini bonus quiche!

The resting time isn’t optional – I can’t stress this enough. A properly rested quiche will slice beautifully and hold its shape. If you cut it too soon, the custard will run all over the plate.

Serving Suggestions

This Western omelet quiche is absolutely perfect for:

• Weekend brunch with fresh fruit salad and mimosas
• Holiday breakfasts alongside crispy bacon and hash browns
• Meal prep – slice and reheat throughout the week
• Baby showers or bridal brunches – it looks so elegant!
• Potlucks – it travels well and can be served warm or at room temperature

Serve it with a simple mixed green salad, fresh berries, or breakfast potatoes. A dollop of sour cream or salsa on the side is delicious too! I love pairing it with a light arugula salad dressed with lemon vinaigrette to balance the richness.

How to Store Your Western Omelet Quiche

Room Temperature: This quiche should not sit out for more than 2 hours. Always refrigerate leftovers promptly.

Refrigerator: Store covered or wrapped tightly in the refrigerator for up to 4 days. The quiche actually tastes even better the next day as the flavors meld together!

Freezer: Wrap individual slices or the whole quiche tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. For best results, thaw overnight in the refrigerator.

Reheating: For individual slices, microwave on 50% power for 1-2 minutes. For the whole quiche or multiple slices, cover with foil and reheat in a 325°F oven for 15-20 minutes until warmed through.

Allergy Information

Common Allergens: This recipe contains eggs, dairy (butter, cheese, cream), and gluten (pie crust).

Gluten-Free Option: Use a gluten-free pie crust or make this crustless! Simply grease your pie pan well, assemble all the layers the same way, and bake. You may need to reduce baking time by 5-10 minutes.

Dairy-Free Substitutions: Use dairy-free butter, coconut cream (full-fat canned), and your favorite dairy-free cheese. The texture will be slightly different but still delicious!

Egg-Free: Unfortunately, eggs are essential to the structure of quiche and can’t be easily substituted.

Questions I Get Asked A Lot

My quiche is watery – what went wrong?

This usually happens when the vegetables release too much moisture. Make sure you’re cooking the peppers and onions first to release some of their water, and let them cool slightly before adding to the custard. Also, don’t skip the resting time – the quiche needs those 20 minutes to fully set!

Do I need to use a deep dish pie shell?

Yes! A regular pie shell won’t hold all this delicious filling. If you only have a standard 9-inch pie pan, you can reduce all ingredients by about 25% to make it fit.

Why did my crust get soggy?

The par-baking step prevents this! Those 5 minutes of pre-baking create a seal on the crust. Also make sure you’re docking (pricking with a fork) the bottom before par-baking. If you skip these steps, the crust will absorb too much moisture from the custard.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what variations you tried or how your family enjoyed it.