Western Omelet Quiche
This colorful Western Omelet Quiche is what happens when a savory pie and a baked Western omelet collide. Eggs, cheese, peppers, green onion and ham all baked together with a luscious creamy custard in deep dish pie shell. Not only is this quiche easy but it reheats beautifully, too. That could only spell deliciousness in my cookbook.
Quiche reminds me of a little bistro I used to visit with my girlfriends for brunch. We got together at least one Saturday morning each month to catch up with each other and giggle. Mainly giggle. We often met at this little off the beaten path bistro where there was always something delicious being offered as the Chef’s special of the day. Quiche in every imaginable flavor was a regular rotation on the menu and always a hot favorite. Personally, I think quiche is fitting for any meal of the day. Especially when served with a light fruit compote or a salad of mixed salad greens to round out the meal.
Servings: 8
Author: Melissa Sperka
Ingredients
• 1 9 inch deep dish pie shell
• 4 green onion thinly sliced
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped red bell pepper
• 2 Tbsp butter
• 4 oz smoked ham chopped and divided
• 1 1/2 cup colby jack or cheddar cheese divided
• 1 cup heavy cream
• 6 large eggs
• 1 tsp garlic salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/4 tsp ground mustard
Instructions
1. Preheat the oven to 375°F. Prick the bottom of a frozen pie shell using a fork. Bake for 5 minutes. Set aside.
2. In a small skillet melt the butter. Cook the sliced green onion, green pepper and red pepper until softened around 2-3 minutes..
3. Layer 1/2 of the ham and 1/2 of the shredded cheese on the bottom of the par baked pie shell.