Western Omelet Quiche
Description
Not sure what to make for breakfast, brunch, lunch or dinner? This versatile dish solves that problem. This wonderful, colorful dish combines a Western omelet and a pie. It's loaded with protein and veggies that will satisfy and comfort your family or com
Ingredients
9 inch deep dish pie shell
4 green onions, thinly sliced
⅓ c. finely chopped green bell pepper
⅓ c. finely chopped red bell pepper
2 T. butter
4 oz. smoked ham, chopped and divided
1½ c. shredded Colby Jack or Cheddar cheese, divided
1 c. heavy cream or half and half
6 large eggs
1 t. garlic salt
½ t. black pepper
½ t. onion powder
¼ t. ground mustard
Directions
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Preheat oven to 375 degrees.
Prick the bottom of a frozen pie shell with a fork. Bake for 5 minutes; remove; set aside.
In a small skillet, melt the butter; cook the green onions, green and red bell peppers until softened, around 2-3 minutes.
Layer half of the ham and half of the shredded cheese on the bottom of the baked pie shell.
Whisk together the heavy cream, eggs and seasonings until fully combined, making a custard; add the cooked vegetables.
Pour half over the ham and cheese; repeat ham, cheese and then custard.
Place onto a baking sheet; bake for 10 minutes. Lower the oven temperature to 350 degrees; cook for an additional 30-40 minutes.
Let rest on a cooling rack for at least 30 minutes before serving.
8 servings.
To freeze: cool completely; wrap in plastic wrap; freeze. When ready to bake, thaw in the refrigerator and gently reheat in oven.