This Western Omelet Quiche brings all the bold, savory flavors of a classic Western omelet into a rich, creamy quiche. Loaded with ham, bell peppers, onions, and melty cheese, it’s perfect for brunch, breakfast-for-dinner, or make-ahead meals.
Ingredients
1 unbaked 9-inch pie crust
1 tbsp butter or olive oil
½ cup diced ham
½ cup green bell pepper, diced
¼ cup red bell pepper, diced
¼ cup onion, finely chopped
4 large eggs
1 cup milk or half-and-half
1 cup shredded cheddar or Colby-Jack cheese
½ tsp salt
½ tsp black pepper
¼ tsp paprika
Instructions
Preheat the oven
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and crimp the edges.
Sauté the filling
Heat butter or olive oil in a skillet over medium heat. Add the diced ham, bell peppers, and onion. Cook for 3–4 minutes until slightly softened and fragrant. Remove from heat and let cool slightly.
Assemble the quiche
Spread the ham and vegetable mixture evenly over the pie crust. Sprinkle the shredded cheese on top.
Make the egg mixture
In a bowl, whisk together the eggs, milk, salt, black pepper, and paprika.
Fill and bake
Pour the egg mixture carefully over the filling. Place the quiche on a baking sheet and bake for 35–40 minutes, until the center is set and the top is lightly golden.
Rest and serve
Let the quiche rest for 10 minutes before slicing. Serve warm or at room temperature.
✨ Tip: Serve with a simple green salad or fresh fruit for a complete brunch plate.
