Western Ham and Cheese Quiche
This savory Western-style quiche captures the bold, comforting flavors of a traditional diner omelet within a buttery, tender pie crust. Brimming with seasoned ham, colorful bell peppers, onions, and rich cheddar cheese, it’s a satisfying option for breakfast or brunch that comes together with minimal effort and delivers every time.
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Servings: 6
Ingredients
- 1 pre-formed 9-inch deep-dish pastry shell unbaked
- 1 tablespoon of oil or butter for sautéing
- ½ cup chopped red bell pepper
- ½ cup chopped green bell pepper
- ½ cup finely diced yellow onion
- 1 cup pre-cooked ham cubed or chopped
- 1 cup grated sharp cheddar cheese
- 5 whole eggs large
- 1 cup whole milk or half-and-half for added richness
- ½ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- Optional garnish: 2 tablespoons finely chopped parsley or green onions
Instructions
- Preheat the oven to 375°F (190°C). Set the unbaked pie shell on a baking tray to ensure stable handling.
- Warm the butter or oil in a skillet over medium heat. Add the diced onions along with both bell peppers. Sauté for approximately 4 to 5 minutes, stirring occasionally, until vegetables are tender. Incorporate the ham pieces and cook for an additional 1 to 2 minutes. Remove from heat and allow to cool slightly.
- Evenly distribute the ham and vegetable mixture into the prepared pie crust. Scatter the shredded cheddar cheese over the top of the filling.
- In a separate bowl, whisk together the eggs, milk or half-and-half, garlic powder, salt, and pepper until well blended. Gently pour this custard mixture over the filled crust, ensuring even coverage.
- Transfer the quiche to the oven and bake for 35 to 40 minutes. The center should be firm, and the surface lightly golden. A knife inserted into the middle should come out clean when done.
- Allow the quiche to rest for 5 to 10 minutes before slicing. If desired, finish with a sprinkle of chopped parsley or green onions just before serving.