Western Omelet Quiche


For the Custard:

  • 4 large eggs, room temperature
  • 1¼ cups whole milk or half-and-half (for richer texture)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • ¼ tsp paprika (optional, for smokiness)
  • Pinch of cayenne (optional, for a kick)

💡 Pro Tips & Swaps:

  • Crustless? Grease a pie dish well and pour filling directly in—great for low-carb or gluten-free!
  • Vegetarian? Swap ham for sautéed mushrooms or smoked tofu.
  • Dairy-free? Use plant-based cheese, unsweetied almond milk, and flax eggs (1 tbsp flax + 3 tbsp water per egg).
  • No ham? Use cooked bacon or turkey sausage.

Step-by-Step Instructions (Easy, Elegant, Foolproof)

1. Prep the Crust

  • Preheat oven to 375°F (190°C).
  • Fit pie crust into a 9-inch pie dish. Crimp edges.
  • Optional: Prick bottom with a fork, line with parchment, and fill with pie weights or dried beans. Blind bake 8–10 minutes to prevent sogginess. Cool slightly.

2. Sauté the Veggies & Ham

  • In a skillet, heat oil over medium heat.
  • Add onions and peppers. Sauté 5–7 minutes until softened.
  • Add ham; cook 2 more minutes to warm through. Let cool slightly.

3. Assemble the Quiche

  • Sprinkle half the cheese into the crust.
  • Top with ham-pepper mixture. Sprinkle remaining cheese over top.
  • In a bowl, whisk eggs, milk, salt, pepper, garlic powder, and paprika until smooth.
  • Pour custard evenly over filling.

4. Bake to Perfection

  • Bake 35–45 minutes, until center is just set (a knife inserted should come out clean, and edges will be golden).
  • If crust browns too fast, cover edges with foil.

5. Rest & Serve

  • Let quiche cool 10–15 minutes before slicing—this helps it set cleanly.
  • Garnish with fresh chives, parsley, or a sprinkle of paprika.

Serving & Make-Ahead Tips

  • Serve warm or at room temperature—great with a simple green salad or roasted potatoes.
  • Make ahead: Bake, cool, and refrigerate for up to 2 days. Reheat in 325°F oven for 15–20 minutes.
  • Freeze: Slice, wrap tightly, and freeze for up to 1 month. Thaw overnight in fridge.
  • Brunch idea: Pair with fresh fruit and coffee for a complete spread.

Frequently Asked Questions

Q: Can I use milk instead of half-and-half?
A: Yes! Whole milk works well. For extra richness, use half-and-half or heavy cream—but milk keeps it lighter.

Q: Why is my quiche watery?
A: Likely from uncooked veggies releasing moisture. Always sauté onions and peppers first to remove excess water.

Q: Can I add eggs to the filling?
A: The custard is the egg base! But you can top with a fried egg when serving for extra decadence.

Q: Is this keto-friendly?
A: Not with a traditional crust—but a crustless version with heavy cream and full-fat cheese fits a keto diet.

A Slice of Brunch Comfort—Any Time of Day

This Western Omelet Quiche isn’t just breakfast—it’s a promise of ease, flavor, and generosity. It’s the dish you bring to a potluck, serve to overnight guests, or enjoy solo with a mug of coffee while the world wakes up.

So preheat your oven, dice those peppers, and let the aroma of ham, cheese, and golden eggs fill your kitchen. Because good food doesn’t have to be complicated to be unforgettable.

Have you made a Western quiche before? Do you add hot sauce or keep it classic?
Share your twist in the comments! And if this just solved your next brunch dilemma, pass it on to a fellow egg lover who deserves a slice of savory joy. 🥚🥬🧀✨


 

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