Western Omelet Quiche

This summer we traveled around watching Matthew play for the Rapid City Titans. After being in quarantine and having his typical baseball season shortened, it was just the thing we needed to help bring us back to some sort of “normalcy.”

Our first tournament was played in Billings, MT. The boys played their hearts out and placed second! Matthew hit his first double of the season and was “a beast” like he likes to say at defense. While I realize we were there to celebrate all things baseball, I was excited to try out new food in a new place. Thanks to Yelp, Michael found a little breakfast place that made a big impression. Caramel Cookie Waffles Corp isn’t only great at making cookies. (Which they ship to other cities to sell- even Rapid!) They serve delicious pastries, breads, soups, sandwiches and… quiche. We ordered the kids bagels and basically less fun kid-pallet friendly food and we ordered one slice of quiche to share. (We were arguing about which dessert food to try after so we were saving calories.) After making the kids try a bite, Lindsay slid the quiche between her and Matthew and Matthew took Michael’s fork out of his hand. My husband and I raised our eyebrows at each other and smiled. Then we had to order more quiche! AND we had to get in line a third time for extra sweet stuff before we left!

After the quiche success in Billings I figured I should try making my own at home. This has now become a go-to breakfast on the weekends because we can have leftovers for Monday or Tuesday. Since I’m homeschooling my kiddos this year I need all the extra time I can get on the weekday mornings. It’s easy to warm up in the microwave, add some pico and a spoonful of sour cream, and then I feel like I’m feeding my kids a healthy breakfast without any extra work.

I changed a few things from the original recipe I found on Pinterest. I use Pillsbury premade pie crust that is refrigerated, not frozen. It comes in a pack of two and there’s no need to cook it before you add the filling so this saves a step. I also increased the veggies to 1/2 a cup which is about half a large bell pepper. (I don’t even measure, let’s not complicate things people.) I use a combination of Colby jack cheese and pepper jack, because who doesn’t love a little extra flavor? Enjoy!

Western Omelet Quiche

Ingredients

  • 1 9 inch deep dish pie shell (I use Pillsbury)
  • 6 green onion thinly sliced (you could also substitute a 1/2 cup onion BUT it makes your cooking time 10-15 minutes longer)
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 2 Tbsp butter
  • 4 oz smoked ham chopped and divided
  • 1 cup colby jack or cheddar cheese divided
  • 1 cup pepper jack cheese divided
  • 1 cup heavy cream
  • 6 large eggs
  • 1 tsp garlic salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/4 tsp ground mustard

Instructions

  • Preheat the oven to 350°F.
  • Take pie crust out of the fridge and bring to room temperature. (About 15 minutes)
  • In a small skillet melt the butter. Cook the sliced green onion, green pepper and red pepper until softened around 2-3 minutes.
  • Return to pie crust. Slowly and gently unroll the pie crust and place in an ungreased, 9-inch glass pie plate. Press crust against sides and bottom.
  • Layer 1/2 of the ham and 1/2 cup of each of the shredded cheeses on the bottom of the pie shell.
  • Whisk together the heavy cream, eggs and seasonings until fully combined. Add the cooked vegetables to the custard.
  • Pour 1/2 the custard over the first layer of ham and cheese then repeat ham, cheese and custard.
  • Place onto a baking sheet and place into the oven. Cook for a 30-40 minutes.
  • Rest on a cooling rack for at least 30 minutes before serving.
  • Extra delicious when served with salsa, pico de gallo & sour cream!

Recipe adapted from Melissa’s Southern Style Kitchen

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