Description

Western omelet quiche combines smoky ham, sautéed bell peppers, green onions, and melty Colby Jack cheese in a rich custard baked inside a flaky pie crust. This easy make-ahead breakfast is perfect for feeding a crowd and tastes even better the next day!

Ingredients

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

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Instructions

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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 1 hour + Resting Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American