WESTERN OMELET QUICHE

This colorful Western Omelet Quiche is what takes place when a savory pie and a Western omelet collide. Eggs, cheese, peppers, green onion and ham all baked together with a luscious creamy custard in deep dish pie shell. not only is this quiche clean but, it reheats fantastically, too. that could best spell deliciousness in my cookbook.

WESTERN OMELET QUICHE

Quiche in each conceivable flavor become a normal rotation on the menu and constantly a warm favorite. personally, I assume quiche is fitting for any meal of the day.  in particular while served with a mild fruit compote or a salad of blended salad vegetables to spherical out the meal.

If you’re pressed for time, this quiche may be prepared completely earlier, then gently reheated.  preferably one piece at a time.  The creamy filling is luscious and decadent just as a quiche have to be.  

If you decide upon a unique type of cheese, of course adapt the form of cheese in this recipe to fit your preference.  considering the fact that my recollections of enjoying quiche continually involve chatter and laughter make sure you serve it with a wholesome dose of every.

WESTERN OMELET QUICHE

Ingredients

  • 1 9 inch deep dish pie shell
  • 4 green onion thinly sliced
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper
  • 2 Tbsp butter
  • 4 oz smoked ham chopped and divided
  • 1 1/2 cup colby jack or cheddar 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

  1. Preheat the oven to 375°F. Prick the bottom of a frozen pie shell the use of a fork. Bake for five minutes. Set apart.
  2. In a small skillet melt the butter. cook the sliced green onion, green pepper and purple pepper until softened round 2-three mins..
  3. Layer 1/2 of the ham and 1/2 of the shredded cheese on the bottom of the par baked pie shell.
  4. Whisk together the heavy cream, eggs and seasonings till fully mixed. upload the cooked vegetables to the custard.
  5. Pour half over the first layer of ham and cheese then repeat ham, cheese and custard.
  6. Place onto a baking sheet and region into the oven. Bake for 10 mins.
  7. Decrease the oven temperature to 350°F and retain to cook for an additional 30-40 minutes.
  8. Rest on a cooling rack for as a minimum half-hour earlier than serving.

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