Western Quiche
Experience the perfect harmony of savory flavors with this irresistible Western Quiche, a hearty and colorful twist on a brunch classic. Built on a buttery, golden pie crust, this quiche is brimming with smoky diced ham, sweet sautéed bell peppers, and savory onions, all layered beneath a velvety custard made from eggs, whole milk, and a touch of heavy cream. A generous sprinkle of shredded cheddar cheese locks in a rich, melty finish, making each bite indulgently satisfying. Whether served warm or at room temperature, this quiche is perfect for breakfast, brunch, or even a light dinner. Quick to prep and simple to bake, the Western Quiche is your go-to dish for effortless entertaining or a comforting family meal. Keywords: “Western Quiche recipe,” “savory quiche with ham and cheese,” “easy brunch quiche,” “vegetable and ham quiche.”
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Recipe Information
Ingredients
- 1 piece unsalted pie crust (store-bought or homemade)
- 6 pieces large eggs
- 0.75 cups whole milk
- 0.5 cups heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups yellow onion, diced
- 0.5 cups red bell pepper, diced
- 0.5 cups green bell pepper, diced
- 1 cups cooked ham, diced
- 1 cups shredded cheddar cheese
- 1 tablespoon unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Fit the pie crust into a 9-inch pie dish. Trim any excess and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling.
Place the crust in the freezer for 10 minutes to chill.
Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then carefully remove the parchment and weights. Bake for an additional 5 minutes until lightly golden. Remove from the oven and set aside.
In a medium skillet, melt the butter over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, or until softened. Set aside to cool slightly.
In a large mixing bowl, whisk the eggs, milk, heavy cream, salt, and black pepper together until fully combined.
Spread the cooked ham evenly over the bottom of the pre-baked pie crust. Layer the sautéed vegetables on top, followed by the shredded cheddar cheese.
Pour the egg mixture over the filling, ensuring it evenly distributes throughout the pie.
Place the quiche on a baking sheet to catch any spills, then bake in the preheated oven for 35-40 minutes, or until the center is set and a knife inserted comes out clean.
Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.4 g | 270% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1548 mg | 516% | |
| Sodium | 5458 mg | 237% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 23.1 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 1275 mg | 98% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1850 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
