Why You’ll Love This Western Omelet Quiche
Breakfast lovers, this Western Omelet Quiche is about to become your new weekend staple. I’m obsessed with how it transforms classic Denver omelet flavors into a make-ahead masterpiece. The flaky crust cradles sautéed peppers, onions, and savory turkey ham—all bound together with creamy egg custard and melty cheddar cheese.
What’s not to love? It’s perfect for meal prep, tastes even better the next day, and pleases everyone at the table. Plus, you can customize it with whatever veggies are languishing in your crisper drawer. Trust me, your brunch game will never be the same.
What Ingredients are in Western Omelet Quiche?
A Western Omelet Quiche brings all the flavors of your favorite diner breakfast into a slice-able, sharable form that’s perfect for brunch gatherings or make-ahead meals.
I love how it combines the classic Denver omelet ingredients—bell peppers, onions, ham, and cheese—with a creamy egg custard, all cradled in a flaky pie crust.
The beauty of this recipe is how these simple ingredients transform into something that feels both familiar and special at the same time.
- 1 9-inch deep-dish pie crust, unbaked
- 1 tablespoon oil
- ½ cup diced onion
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- 1 cup diced cooked turkey ham
- 1 cup shredded cheddar cheese
- 5 large eggs
- 1 cup whole milk
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: 2 tablespoons chopped green onions or parsley for garnish
While the ingredient list is pretty straightforward, there are a few things worth noting.
First, you can absolutely swap regular ham for the turkey ham if that’s what you prefer or have on hand.
The cheese is another area where you can get creative—sharp cheddar provides the classic flavor, but a mixture of cheddar and Swiss or even pepper jack for a kick would work beautifully.
And don’t stress if you only have one color of bell pepper; the different colors add visual appeal, but the flavor difference is subtle.
What matters most is that satisfying combination of savory protein, colorful veggies, and custardy eggs that makes this quiche so irresistible.
How to Make This Western Omelet Quiche
Making this quiche starts with good prep and a hot oven. First, preheat your oven to 375°F (190°C) and place your unbaked 9-inch deep-dish pie crust on a baking sheet—trust me, this makes transferring it to the oven so much easier and helps catch any potential overflow.
Now for the filling, which is where all that classic Western omelet flavor comes from. Heat 1 tablespoon of oil in a skillet over medium heat, then add your ½ cup diced onion along with the ½ cup each of diced green and red bell peppers. Let these veggies soften for about 4-5 minutes, stirring occasionally. The kitchen will start smelling amazing right about now.
Once your vegetables have softened, it’s time to add 1 cup of diced turkey ham to the skillet. Cook everything together for another 1-2 minutes, just enough to warm the ham through. Remove the skillet from heat and let the mixture cool slightly while you prepare the egg custard. This cooling step is important—too-hot filling can start cooking the eggs prematurely or melt the cheese too quickly.
Speaking of cheese, sprinkle 1 cup of shredded cheddar cheese evenly over the ham and vegetable mixture after you’ve spread it in the pie crust. For the custard, whisk together 5 large eggs, 1 cup of whole milk, ¼ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth. Pour this mixture carefully over everything in the crust.
The quiche needs about 40-45 minutes in the oven, or until the center is just set and no longer jiggles when you gently shake the pan. The top should be beautifully golden brown. I like to let it rest for about 10 minutes before slicing—this helps everything set up nicely and makes for cleaner slices.
If you want to add a final flourish, sprinkle those optional 2 tablespoons of chopped green onions or parsley on top just before serving. The fresh herbs add a pop of color and freshness that complements the rich, savory flavors of this Western-inspired quiche.
Western Omelet Quiche Substitutions and Variations
While the classic Western omelet quiche is delicious as-is, you can easily adapt this versatile recipe to suit your dietary needs or simply to use what you already have in your refrigerator.
Try swapping turkey ham for bacon, pancetta, or plant-based meat alternatives. Not a fan of bell peppers? Spinach, mushrooms, or tomatoes work beautifully instead. For the cheese, I’ve used everything from Swiss to pepper jack with great results.
Need a lower-carb option? Skip the crust entirely for a frittata-style dish.
Dairy-free? Unsweetened almond milk can replace the whole milk. The beauty of quiche? It’s nearly impossible to mess up.
What to Serve with Western Omelet Quiche
To complete your Western omelet quiche experience, pairing it with the right side dishes elevates this versatile meal from good to memorable.
I love serving mine with a simple arugula salad dressed with lemon vinaigrette – that peppery bite cuts through the richness perfectly.
Fresh fruit, especially berries or citrus segments, adds a sweet-tart contrast that works for brunch.
When I’m hosting dinner, roasted potatoes with rosemary make it more substantial.
Can’t decide between sweet or savory? Go both ways! A small serving of yogurt with honey alongside some crispy bacon.
Trust me, your taste buds will thank you.
Final Thoughts
After exploring this Western omelet quiche recipe, I’ve found it truly represents the best of both breakfast worlds.
The familiar flavors of a diner-style Western omelet, transformed into an elegant, sliceable quiche that’s perfect for any time of day.
I love how versatile this dish is—make it ahead for busy mornings, serve it at brunch gatherings, or enjoy it as a light dinner with a side salad.
The combination of bell peppers, onions, ham, and cheese creates that classic omelet taste we all crave, but in a form that feels just a bit more special.
Western Omelet Quiche
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and place unbaked pie crust on a baking sheet.
- Heat oil in a skillet over medium heat. Add diced onion, green bell pepper, and red bell pepper. Cook for 4-5 minutes until softened, stirring occasionally.
- Add diced turkey ham to the skillet and cook for another 1-2 minutes until warmed through. Remove from heat and let cool slightly.
- Spread the ham and vegetable mixture in the pie crust, then sprinkle with shredded cheddar cheese.
- In a bowl, whisk together eggs, milk, garlic powder, salt, and black pepper until smooth.
- Pour the egg mixture carefully over the filling in the crust.
- Bake for 40-45 minutes, or until the center is set and no longer jiggles.
- Let rest for 10 minutes before slicing. Garnish with chopped green onions or parsley if desired.
