Western Omelet Quiche

This colorful Western Omelet Quiche is what happens 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 easy but, it reheats beautifully, too. That could only spell deliciousness in my cookbook.

Western Omelet Quiche

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

Preheat the oven to 375°F. Prick the bottom of a frozen pie shell using a fork. Bake for 5 minutes. Set aside.
In a small skillet melt the butter. Cook the sliced green onion, green pepper and red pepper until softened around 2-3 minutes..
Full Detail instructions in: melissassouthernstylekitchen.com

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