Western Omelet Quiche

This colorful Western Omelet Quiche is what happens when a savory pie and a baked Western omelet collide.  Eggs, cheese, peppers, green onion and ham all baked together with a luscious creamy custard in deep dish pie shell. Not only is this quiche easy but it reheats beautifully, too.  That could only spell deliciousness in my cookbook.

Ingredients

• 1 9 inch deep dish pie shell
• 4 green onion thinly sliced
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped red bell pepper
• 2 Tbsp butter
• 4 oz smoked ham chopped and divided
• 1 1/2 cup colby jack or cheddar cheese divided
• 1 cup heavy cream
• 6 large eggs
• 1 tsp garlic salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/4 tsp ground mustard

Instructions

• Preheat the oven to 375°F. Prick the bottom of a frozen pie shell using a fork. Bake for 5 minutes. Set aside.
• In a small skillet melt the butter. Cook the sliced green onion, green pepper and red pepper until softened around 2-3 minutes..
• Layer 1/2 of the ham and 1/2 of the shredded cheese on the bottom of the par baked pie shell
• For full instructions please see : www.melissassouthernstylekitchen.com

Share this post