"The belly rules the mind."--Spanish Proverb

Western Omelet Quiche Recipe

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This recipe for Western Omelet Quiche, by , is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 (9 inch) deep dish pie shell
4 green onion, thinly sliced
⅓ cup chopped green bell pepper
⅓ 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 heavy cream
6 large eggs
1 tsp garlic salt
tsp black pepper
tsp onion powder
tsp ground mustard

1. Preheat the oven to 375F. Prick the bottom of a frozen pie shell using a fork. Bake for 5 minutes. Set aside.
2. In a small skillet melt the butter. Cook the sliced green onion, green pepper and red pepper until softened around 2-3 minutes..
3. Layer of the ham and of the shredded cheese on the bottom of the par baked pie shell.
4. Whisk together the heavy cream, eggs and seasonings until fully combined. Add the cooked vegetables to the custard.
5. Pour over the first layer of ham and cheese then repeat ham, cheese and custard.
6. Place onto a baking sheet and place into the oven. Bake for 10 minutes.
7. Lower the oven temperature to 350F and continue to cook for an additional 30-40 minutes.
8. Rest on a cooling rack for at least 30 minutes before serving.

Number Of Servings:
Number Of Servings:
8 servings




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