This Western Omelet Quiche is a savory, fluffy breakfast bake packed with smoky ham, sautéed peppers, onions, and melty cheese — all nestled inside a buttery crust. It’s the perfect make-ahead brunch dish that tastes just like your favorite diner omelet, but in comforting sliceable form.
Ingredients
Crust
- 1 unbaked 9-inch pie crust store-bought or homemade
Filling
- 6 large eggs
- 1 cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 1 cup shredded sharp cheddar cheese
- ½ cup cooked diced ham
- ½ cup diced green bell pepper
- ½ cup diced onion
- ¼ cup diced tomato seeds removed
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and gently crimp the edges.
- Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and sauté for 3–4 minutes until softened. Remove from heat and allow to cool slightly.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and paprika until smooth.
- Sprinkle half of the cheese evenly over the bottom of the crust. Add the ham, sautéed vegetables, and diced tomatoes. Top with the remaining cheese.
- Carefully pour the egg mixture over the filling.
- Bake for 40–45 minutes, or until the center is set and the top is lightly golden.
- Let the quiche rest for 10 minutes before slicing and serving.
