This Western Omelet Quiche is a hearty, protein-packed breakfast baked into a flaky crust and filled with eggs, ham, bell peppers, onions, and melty cheese. It’s everything you love about a classic diner-style omelet, transformed into an easy make-ahead quiche that’s perfect for brunch, meal prep, or a cozy weekend breakfast.
Ingredients
- 1 9-inch pie crust (store-bought or homemade)
- 6 large eggs
- 1 cup milk or ½ cup milk + ½ cup heavy cream for richer texture
- 1 cup cooked ham diced
- ½ cup green bell pepper diced
- ½ cup onion finely chopped
- 1 cup shredded cheddar cheese
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder optional
- 1 tbsp butter or oil for sautéing vegetables
Instructions
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Preheat oven to 375°F (190°C).
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Prepare the filling:
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Heat butter in a pan over medium heat.
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Sauté onion and bell pepper for 3–5 minutes until slightly soft.
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Add diced ham and cook for another 1–2 minutes. Set aside.
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Prepare egg mixture:
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In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
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Assemble quiche:
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Place pie crust in a pie dish.
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Spread ham and vegetable mixture evenly over the crust.
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Sprinkle shredded cheese on top.
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Pour egg mixture over everything.
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Bake:
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Bake for 40–45 minutes, or until the center is set and top is lightly golden.
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A knife inserted in the center should come out clean.
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Rest & serve:
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Let it cool for 10 minutes before slicing.
