This colorfulWestern Omelette Quicheis 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.
|Pie shell||1 (9 inches)|
|Green onions||4 , thinly sliced|
|Chopped green bell pepper||1/3 Cup (5.33 tbs)|
|Chopped red pepper||1/3 Cup (5.33 tbs)|
|Smoked ham||4 Ounce , divided (chopped, in total)|
|Colby jack cheese/Cheddar cheese||1 1/2 Cup (24 tbs) , divided (in total)|
|Heavy cream||1 Cup (16 tbs)|
|Garlic salt||1 Teaspoon|
|Black pepper||1/2 Teaspoon|
|Onion powder||1/2 Teaspoon|
|Ground mustard||1/4 Teaspoon|
1.Preheat the oven to 375°F. Prick the bottom of a frozen pie shell using a fork. Bake for 5 minutes. Set aside.
2.In a small skillet melt the butter. Cook the sliced green onion, green pepper and red pepper until softened around 2-3 minutes..
3.Layer 1/2 of the ham and 1/2 of the shredded cheese on the bottom of the par baked pie shell.
4.Whisk together the heavy cream, eggs and seasonings until fully combined. Add the cooked vegetables to the custard.
5.Pour 1/2 over the first layer of ham and cheese then repeat ham, cheese and custard.
6.Place onto a baking sheet and place into the oven. Bake for 10 minutes.
7.Lower the oven temperature to 350°F and continue to cook for an additional 30-40 minutes.
8.Rest on a cooling rack for at least 30 minutes before serving.