Description
This Western Omelet Quiche will make your brunch guests think you secretly enrolled in culinary school – all the classic Denver omelet flavors wrapped in flaky pastry perfection.
Ingredients
Scale
- 1 ¼ cups (156g) all-purpose flour
- ½ teaspoon salt
- ½ cup (113g) cold unsalted butter, cubed
- 3–4 tablespoons ice water
- 6 large eggs
- ¾ cup (177ml) whole milk
- ¾ cup (177ml) heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup (150g) diced ham
- ½ cup (75g) red bell pepper, diced
- ½ cup (75g) green bell pepper, diced
- ½ cup (75g) yellow onion, diced
- 1 ½ cups (170g) shredded cheddar cheese, divided
- 1 tablespoon butter
- ½ teaspoon dried oregano (optional)
Instructions
- Mix flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms. Shape into disk, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll dough into 12-inch circle and transfer to pie dish. Trim and crimp edges. Line with parchment, add pie weights, and blind bake for 15 minutes. Remove weights and bake 5 more minutes. Cool slightly.
- Melt butter in skillet over medium heat. Sauté onions until translucent (about 3 minutes), then add bell peppers and cook 3-4 minutes more. Remove from heat and cool.
- Whisk eggs, milk, cream, salt, pepper, and oregano in large bowl. Stir in sautéed vegetables, ham, and 1 cup cheese.
- Pour filling into par-baked crust. Sprinkle remaining cheese on top. Place on baking sheet and bake at 375°F for 35-40 minutes until center is just set and top is golden.
- Let quiche rest 15 minutes before slicing. Serve warm or at room temperature.