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A slice of Western Omelet Quiche with ham, peppers, and green onions on a white plate.
Layla

Western Omelet Quiche

All the smoky, savory goodness of a classic Western omelet baked into a buttery crust for an easy, crowd-pleasing brunch.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 342
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 6 oz ham steak diced small
  • 1 medium green bell pepper diced
  • 0.5 medium onion diced
  • 1 tbsp unsalted butter
  • 5 large eggs
  • 1.5 cups whole milk
  • 1.5 cups sharp cheddar cheese shredded, divided
  • 0.75 tsp Kosher salt
  • 0.25 tsp black pepper freshly ground
For the Crust
  • 1 refrigerated pie crust or homemade, fitted to 9-inch plate

Equipment

  • 9-inch pie plate
  • Large skillet
  • Mixing Bowl

Method
 

Prep and Cook the Filling
  1. Melt butter in a large skillet over medium heat. Add the diced ham, bell pepper, and onion. Cook for 6-8 minutes, stirring occasionally, until the vegetables soften and the ham edges turn slightly crisp. Remove from heat and let cool for 5 minutes.
Make the Custard
  1. In a large bowl, whisk together the eggs, milk, salt, and pepper until just combined. Do not overbeat - you want to avoid incorporating too much air, which can cause a puffy, cracked quiche.
Assemble the Quiche
  1. Preheat oven to 375 degrees F. Spread 1 cup of the shredded cheddar evenly over the bottom of the pie crust. Scatter the cooled ham and vegetable mixture on top. Pour the egg custard over everything, then sprinkle the remaining 1/2 cup cheese on top.
Bake
  1. Place the quiche on a rimmed baking sheet to catch any drips. Bake for 40-45 minutes, until the center is just set with a slight jiggle and the top is golden brown. A knife inserted 1 inch from the edge should come out clean. Let rest for 10 minutes before slicing.

Notes

For a lighter version, substitute half-and-half for the milk or use 2% milk with an extra egg yolk. The quiche can be fully baked, cooled, and refrigerated up to 3 days ahead; reheat covered with foil at 325 degrees F for 15-20 minutes. Swap in red or yellow bell peppers for a sweeter flavor, or add a pinch of cayenne for heat.