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Western Omelet Quiche

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A delicious fusion of classic Denver omelet flavors transformed into a make-ahead quiche. Flaky crust filled with sautéed peppers, onions, and turkey ham, all bound together with a creamy egg custard and melty cheddar cheese. Perfect for brunch gatherings or meal prep.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 9-inch deep-dish pie crust unbaked
  • 1 tablespoon oil
  • 1/2 cup onion diced
  • 1/2 cup green bell pepper diced
  • 1/2 cup red bell pepper diced
  • 1 cup turkey ham diced, cooked
  • 1 cup cheddar cheese shredded
  • 5 large eggs
  • 1 cup whole milk
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons green onions or parsley chopped, for garnish (optional)

Equipment

  • 9-inch deep dish pie plate
  • Baking sheet
  • Skillet
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C) and place unbaked pie crust on a baking sheet.
  2. 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.
  3. Add diced turkey ham to the skillet and cook for another 1-2 minutes until warmed through. Remove from heat and let cool slightly.
  4. Spread the ham and vegetable mixture in the pie crust, then sprinkle with shredded cheddar cheese.
  5. In a bowl, whisk together eggs, milk, garlic powder, salt, and black pepper until smooth.
  6. Pour the egg mixture carefully over the filling in the crust.
  7. Bake for 40-45 minutes, or until the center is set and no longer jiggles.
  8. Let rest for 10 minutes before slicing. Garnish with chopped green onions or parsley if desired.

Notes

You can substitute regular ham for turkey ham, and experiment with different cheese combinations like Swiss or pepper jack. The quiche can be made ahead and reheated. For a lower-carb option, skip the crust entirely. Dairy-free alternatives like unsweetened almond milk can be used in place of whole milk. The quiche can be stored in the refrigerator for up to 3 days.

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