Classic Western Omelet Quiche (Print Version)
# Ingredients:
→ Base
01 -
1 9 inch deep dish pie shell
→ Filling
02 -
4 green onion, thinly sliced
03 -
1/3 cup chopped green bell pepper
04 -
1/3 cup chopped red bell pepper
05 -
2 Tbsp butter
06 -
4 oz smoked ham, chopped and divided
07 -
1 1/2 cup colby jack or cheddar cheese, divided
→ Custard
08 -
1 cup heavy cream
09 -
6 large eggs
10 -
1 tsp garlic salt
11 -
1/2 tsp black pepper
12 -
1/2 tsp onion powder
13 -
1/4 tsp ground mustard
# Instructions:
01 -
Preheat the oven to 375°F. Prick the bottom of a frozen pie shell using a fork. Bake for 5 minutes. Set aside.
02 -
In a small skillet melt the butter. Cook the sliced green onion, green pepper and red pepper until softened around 2-3 minutes.
03 -
Layer 1/2 of the ham and 1/2 of the shredded cheese on the bottom of the par baked pie shell.
04 -
Whisk together the heavy cream, eggs and seasonings until fully combined. Add the cooked vegetables to the custard.
05 -
Pour 1/2 over the first layer of ham and cheese then repeat ham, cheese and custard. Place onto a baking sheet and place into the oven. Bake for 10 minutes.
06 -
Lower the oven temperature to 350°F and continue to cook for an additional 30-40 minutes.
07 -
Rest on a cooling rack for at least 20 minutes before serving.
# Notes:
01 -
Can use refrigerated, frozen, or homemade pie crust
02 -
When using homemade crust, blind bake with pie weights for 8 minutes
03 -
No need to thaw frozen pie crust before filling