Western Omelette Quiche Recipe

Western Omelet Quiche

Western Omelette Quiche Recipe

This colorful Western Omelette quiche happens when savory pies and roasted Western omelettes collide. Eggs, cheese, paprika, green onions, and ham are all baked together with delicious creamy pudding in a deep dish pie shell. Not only is this quiche easy but it also heats beautifully. It can only spell deliciousness in my recipe book.

Quiche reminds me of a small bistro that I used to visit with my girlfriend for lunch. We gather at least one Saturday morning every month to catch up and giggle. Especially giggling. We often meet in remote small bistros where there is always something delicious offered as Chef’s specials on that day. Quiche in every imaginable taste is regular rotation on the menu and always a hot favorite. Personally, I think quiche is suitable for eating every day. Especially when served with a light fruit compote or mixed salad salad to complement the meal.


  • 1/4 tsp ground mustard
  • 1/2 tsp black pepper
  • 1 9 inch deep dish pie shell
  • 4 green onion thinly sliced
  • 1 cup heavy cream
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper
  • 4 oz smoked ham chopped and divided
  • 1 1/2 cup colby jack or cheddar cheese divided
  • 2 Tbsp butter
  • 6 large eggs
  • 1 tsp garlic salt
  • 1/2 tsp onion powder


  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.
  4. Whisk together the heavy cream, eggs and seasonings until fully combined. Add the cooked vegetables to the custard.
  5. Pour 1/2 over the first layer of ham and cheese then repeat ham, cheese and custard.
  6. Place onto a baking sheet and place into the oven. Bake for 10 minutes.
  7. Lower the oven temperature to 350°F and continue to cook for an additional 30-40 minutes.
  8. Rest on a cooling rack for at least 30 minutes before serving.

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