Western Omelet Quiche

Ingredients

• 1 frozen 23 cm (9-inch) deep-dish pie crust (no need to thaw)frozen deep-dish pie crust
• 4 mediumgreen onions, thinly sliced
• 50 g (⅓ cup)chopped green pepper
• 50 g (⅓ cup)chopped red pepper
• 28 g (2 tbsp)butter
• 113 g (4 oz), chopped and dividedsmoked ham
• 170 g (1½ cups), dividedColby Jack or Cheddar cheese
• 240 ml (1 cup)double cream
• 6 largeeggs
• 1 tspgarlic salt
• ½ tspblack pepper
• ½ tsponion powder
• ¼ tspground mustard

Instructions

1. 1

   Part-bake the crust

   Heat the oven to 190°C (375°F). Prick the bottom of the frozen pie crust with a fork and bake it for 5 minutes, then set it aside.

2. 2

   Soften the vegetables

   Melt the butter in a small frying pan. Cook the green onions and both peppers over a medium heat for around 2–3 minutes, until softened.

3. 3

   Layer ham and cheese

   Arrange half of the ham and half of the grated cheese over the bottom of the part-baked crust.

4. 4

   Mix the custard

   In a medium bowl, whisk together the double cream, eggs, garlic salt, black pepper, onion powder and ground mustard until combined. Stir in the cooked vegetables so they are evenly distributed.

5. 5

   Fill in layers

   Pour half of the egg mixture over the first layer of ham and cheese. Repeat the layers with the remaining ham, cheese and egg custard.

6. 6

   Begin baking

   Set the quiche on a baking sheet and transfer it to the oven. Bake for 10 minutes.

7. 7

   Finish the bake

   Reduce the oven temperature to 175°C (350°F). Bake for a further 30–40 minutes, or until the centre is set when the tin is gently shaken.

8. 8

   Rest before slicing

   Leave the quiche on a wire rack to cool for at least 20 minutes before slicing and serving.

What is Western omelet quiche?

A Western omelet takes familiar breakfast ingredients—ham, peppers and onions—and cooks them with eggs. This quiche turns that combination into a baked, sliceable dish with a pastry base and a creamy custard.

The recipe follows the American quiche tradition, using a ready-made deep-dish crust and cheese for a filling brunch or dinner. Part-baking the frozen shell and layering the filling help it hold its shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 404 calories, 16g protein, 13g carbs, 32g fat.

The eggs and ham provide much of the protein, while the pastry crust contributes carbohydrates. Cream, butter and cheese are the main sources of fat. Pair a slice with salad or other fresh vegetables to add contrast and balance the plate.

The vegetable and ham filling

Peppers and green onions: a brief cook in butter softens them before they go into the custard. This also lets their flavour mingle through the filling.

Smoked ham: dividing it between layers spreads savoury pieces throughout the quiche rather than leaving them all in one spot. Chop it small enough to make neat slices.

Building the custard

Cream and eggs: whisk them together with the seasonings until evenly blended, then stir in the softened vegetables. This creates the liquid base that sets around the ham and cheese as it bakes.

Cheese: use Colby Jack or Cheddar, and divide it between the layers as directed. Grate it evenly so it distributes well through the filling.

Why part-bake the crust?

A short bake gives the frozen pastry a head start before the wet filling goes in. Prick the base first, as directed, and keep the initial bake to 5 minutes.

The crust is still delicate at this stage, so set it aside carefully while you prepare the filling. A baking sheet makes it easier to move the filled quiche into and out of the oven.

Getting the centre set

The recipe starts at 190°C (375°F) for 10 minutes, then continues at 175°C (350°F) for 30–40 minutes. The lower temperature gives the egg custard time to set after the initial hotter bake.

Check the centre with a gentle shake: it should look set rather than slosh like liquid. If it is not ready, continue baking and check again.

Resting and serving

Let the quiche cool on a wire rack for at least 20 minutes before cutting. This rest helps the custard settle, making the slices easier to lift from the crust.

Serve it warm or at room temperature with a green salad, dressed leaves or fresh fruit. These lighter sides complement the rich cheese-and-cream filling.

Recipe notes & tips

• Keep the crust frozen until you are ready to prick and part-bake it.
• Chop the peppers and ham into small, fairly even pieces for more consistent slices.
• Cook the vegetables only until softened, as they will continue to bake in the quiche.
• Use a baking sheet beneath the pie crust to support it while transferring it to the oven.
• Allow the full 20-minute rest before slicing so the custard has time to settle.

Variations

• Use Cheddar: choose it instead of Colby Jack for a sharper cheese flavour.
• Add mushrooms: cook them with the peppers and onions until softened.
• Change the ham: use another cooked ham you have on hand, chopped into small pieces.
• Add a little heat: include a pinch of chilli flakes in the custard.
• Serve with greens: pair each slice with dressed salad leaves for a fresh contrast.

Common mistakes to avoid

• Skipping the crust bake: prick and bake the frozen shell for 5 minutes before adding the filling.
• Overcooking the vegetables: take them off the heat once softened after about 2–3 minutes.
• Uneven filling: stir the vegetables through the custard before pouring it into the crust.
• Baking at the higher temperature throughout: lower the oven to 175°C (350°F) after the first 10 minutes.
• Cutting too soon: let the quiche rest on a wire rack for at least 20 minutes before slicing.

How to store

Once cool, cover and refrigerate leftover quiche for up to 3 days. Reheat slices in the oven until warmed through, or serve them cold or at room temperature.

Frequently asked questions