Western Omelet Quiche Recipe

Western Omelet Quiche Recipe

Ingredients

Instructions

1. Step 1: Get the Oven Ready
   Crank up your oven to 375°F (190°C). While it's warming up, grab a fork and gently prick the base of your frozen pie shell. This little trick helps prevent unwanted puffiness during baking. Give it a quick bake for 5 minutes, then set it aside to cool down a bit. You’ll soon have a perfect base ready for all that delicious filling.

2. Step 2: Sauté the Veggies
   Melt some butter in a small skillet over medium heat. Toss in those thinly sliced green onions along with the chopped green and red bell peppers. Let them sizzle until they’re soft and fragrant, about 2-3 minutes should do the trick. This is where the magic begins, filling your kitchen with mouth-watering aromas.

3. Step 3: Create the Ham and Cheese Layer
   Now, it’s time to get layering. Take half of your chopped smoked ham and half of your shredded cheese, and spread them evenly over the bottom of that pre-baked pie shell. This first layer is going to be a savory, cheesy delight.

4. Step 4: Whisk the Custard Mixture
   Grab a mixing bowl and whisk together the heavy cream, eggs, garlic salt, black pepper, onion powder, and ground mustard. Whisk it until everything is nicely combined; this mixture is the heart of your quiche, so make sure it’s well-blended and smooth.

5. Step 5: Combine Veggies with Custard
   Add the sautéed vegetables to your creamy custard mixture. Stir them in gently so that every bit of veggie goodness is evenly distributed throughout the mixture.

6. Step 6: Pour and Layer Again
   Pour half of this custard-veggie mixture over your first layer of ham and cheese in the pie shell. Then, repeat the layering with the remaining ham and cheese followed by the rest of the custard. This double-layered approach ensures every bite is packed with flavor.

7. Step 7: Bake to Perfection
   Slide your assembled quiche onto a baking sheet—that’s your insurance policy against any spills—and pop it into the oven. Let it bake at 375°F for the first 10 minutes. After that, dial down the temperature to 350°F (175°C) and continue baking for another 30-40 minutes. You’ll know it’s ready when the center is set and the top has a lovely golden hue.

8. Step 8: Let it Cool Down
   Once out of the oven, let your quiche rest on a cooling rack for at least 20 minutes. This lets the flavors meld together beautifully and makes it easier to slice. Serve it up warm, and watch it disappear in no time!

Notes

Crafting a Western Omelet Quiche isn't rocket science, but even the best of us can trip up on a few classic blunders. One common slip? Overcooking the custard. This can turn a luscious, creamy filling into a rubbery mess. Keep an eye on that timer and trust your oven. When the center wobbles slightly, it’s done!

Another frequent misstep involves the pie shell. Some might forget to prebake it, resulting in a soggy bottom. Always give your shell a quick bake before adding any filling.

And let’s not forget about seasoning. Too little, and your quiche might taste bland. Remember, garlic salt, onion powder, and ground mustard are your best pals in achieving that savory depth.

Don't fret if things don’t go perfectly the first time. Half the fun is in the learning!

Keywords: Western Omelet Pie, Western Style Quiche, Omelet Quiche Dish, Savory Omelet Tart, Egg and Vegetable Quiche.