Western Omelet Quiche

Ingredients

1 store-bought or homemade 9-inch pie crust

2 tablespoons unsalted butter

2 green onions, thinly sliced

1 green bell pepper, seeded and diced

1 red bell pepper, seeded and diced

1/2 yellow onion, finely diced

1 garlic clove, minced

1 cup diced ham, divided

2 cups shredded cheddar cheese, divided

1 cup heavy cream

6 large eggs

1 teaspoon salt

1/2 teaspoon ground black pepper

Prepare the Crust:

Preheat your oven to 350°F (175°C).

Fit the pie crust into a 9-inch pie plate, trimming and crimping the edges as needed.

Set aside.

Sauté the Vegetables:

In a large skillet over medium heat, melt the butter.

Add the green onions, green and red bell peppers, yellow onion, and garlic.

Cook, stirring occasionally, until the vegetables begin to soften—about 3 to 5 minutes.

Remove from heat and set aside.

Layer the Ham and Cheese:

Scatter half of the diced ham and half of the grated cheddar cheese evenly over the bottom of the prepared pie crust.

Mix the Custard:

In a large bowl, whisk together the heavy cream, eggs, salt, and black pepper until smooth.

Stir in the sautéed vegetable mixture.

Assemble the Quiche:

Pour half of the custard mixture over the ham and cheese layer in the pie crust.

Sprinkle the remaining ham and cheese over the top, then pour in the rest of the custard mixture to cover.

Bake:

Place the pie dish on a baking sheet to catch any spills.

Bake for about 1 hour, or until the center is set and the top is golden brown.

Cool and Serve:

Let the quiche rest for at least 20 minutes before slicing.

Serve warm or at room temperature and enjoy!