Description
A delicious fusion of a classic Western omelet and a creamy quiche, featuring ham, bell peppers, cheese, and eggs baked in a flaky crust. Perfect for breakfast, brunch, or meal prep!
Ingredients
Scale
- 6 large eggs
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup diced ham
- ½ cup green bell pepper, diced
- ½ cup red bell pepper, diced
- ¼ cup green onions, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional)
- 1 deep-dish pie crust (pre-baked)
- 1 tablespoon butter (for sautéing)
Instructions
- Preheat oven to 375°F (190°C) and pre-bake the pie crust for 5 minutes.
- In a skillet, sauté the diced bell peppers in butter for 2-3 minutes, then add green onions and cook for another minute. Remove from heat.
- In a mixing bowl, whisk eggs, heavy cream, salt, pepper, garlic powder, and smoked paprika until smooth.
- Layer half the ham, cheese, and sautéed vegetables in the crust. Pour in half the egg mixture. Repeat layers.
- Bake for 10 minutes at 375°F, then reduce heat to 350°F and bake for 30-40 minutes, until the center is set.
- Let cool for 20 minutes before slicing and serving.
Notes
- Pre-baking the crust prevents sogginess.
- For a crustless version, bake the egg mixture in a greased dish.
- Can be made ahead and stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American