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Western Omelette Quiche Recipe

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★★★★★

4.5 from 143 reviews

This Best Western Omelette Quiche combines the hearty flavors of a classic Western omelette with the rich texture of a quiche. Featuring a flaky pie crust filled with eggs, cheddar cheese, ham, bell peppers, onions, and spinach, this savory dish is perfect for breakfast, brunch, or a light dinner. Easy to prepare and bake, it offers a delicious way to enjoy a favorite omelette in a convenient quiche form.

Ingredients

Scale

Pie Crust

  • 1 (store-bought or homemade) pie crust

Filling

  • 6 large eggs
  • 1 cup whole milk
  • 1 cup shredded cheddar cheese
  • 1 cup cooked ham, diced
  • ½ cup diced bell peppers (any color)
  • ¼ cup finely chopped onion
  • 1 cup fresh or frozen spinach (thawed and drained)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, readying it for the filling.
  2. Prepare the Filling: Heat a small amount of oil in a skillet over medium heat. Add the chopped onion and diced bell peppers, sautéing until they soften, about 5 minutes. Stir in the spinach, cooking for another 2 minutes, then remove from heat and let cool slightly.
  3. Mix the Egg Mixture: In a large bowl, whisk together the eggs, whole milk, salt, black pepper, and paprika until smooth and well combined. Then fold in the cooked ham, sautéed vegetables, and shredded cheddar cheese.
  4. Assemble the Quiche: Pour the egg and filling mixture evenly into the prepared pie crust, ensuring the ingredients are well distributed.
  5. Bake the Quiche: Place the pie dish in the preheated oven and bake for 35-40 minutes. Bake until the quiche center is set and the top is a light golden brown.
  6. Cool and Serve: Allow the quiche to cool for about 10 minutes; this helps it set further and makes slicing easier. Serve warm or at room temperature, optionally garnished with fresh herbs.

Notes

  • For a vegetarian option, omit the ham or substitute with sautéed mushrooms or a plant-based meat alternative.
  • Ensure frozen spinach is thoroughly drained to prevent a soggy crust.
  • The pie crust can be homemade or store-bought; blind baking is not necessary due to the filling’s quick baking time.
  • Leftover quiche can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
  • Adding paprika is optional but adds a subtle smoky flavor that complements the filling.

Keywords: Western omelette quiche, breakfast quiche, ham and cheese quiche, savory quiche, brunch recipe

Find it online: https://lucabites.com/western-omelette-quiche-recipe/