Denver Omelet Quiche has all the flavor of a Denver Omelet in a buttery pie crust. Makes a great make-ahead recipe for breakfast, lunch, or dinner. Ham, onion, bell pepper, and cheese combine to make a delicious quiche.
Quiches are so simple to make and I love them for holiday brunches. They can be made a day or 2 in advance and reheated.
The egg to cheese ratio is just right in this Denver Omelet Quiche. Not too eggy and not too cheesy. I like to chop the ham, onion, and bell pepper up fairly small so there is lots of different flavors in every bite. I use a combination of cheddar cheese and Monterey Jack cheese which gives it plenty of cheesiness. The Monterey Jack cheese is mild and helps tone down the strong flavor of the cheddar cheese.
The filling can be made quickly. The onion and bell peppers just need to be sauteed briefly to get them soft. I use a frozen deep-dish pie crust and prebake it for 5 minutes. Once the filling is poured into the crust, it just needs about 40 minutes in the oven to set.
More Quiche recipes to try:
- Bacon and Potato Quiche
- Jalapeno Popper Quiche– a creamy and spicy quiche that’s perfect for jalapeno lovers!
- Roasted Sweet Potato Quiche– this quiche is perfect for fall
- Easy Ham and Cheese Quiche– great for using up leftover holiday ham
Denver Omelet Quiche
Ingredients
- 1 frozen deep dish pie crust
- 2 tablespoons butter
- 1/2 cup chopped sweet or yellow onion
- 1/3 cup chopped red bell pepper
- 1/3 cup chopped green bell pepper
- 1 cup half-and-half
- 4 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup diced ham
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 375 degrees. Prick the bottom of the pie crust with a fork. Bake for 5 minutes. Set aside.
- Meanwhile, in a nonstick pan melt butter. Add onion, red bell pepper, and green bell pepper. Cook until soft, about 5 minutes. Let cool slightly.
- In a medium bowl, whisk together eggs and half-and-half.
- Add salt, pepper, garlic powder, ham, onion mixture, and cheese. Stir to mix. Pour into pie crust.
- Place pie crust on a baking sheet and place in oven. Bake 40 to 45 minutes. Serve warm or cold.
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this and it was a new favorite. I make a ham and mushroom quite a bit but this was way better. I’ll admit that it was superior.
Thanks from all of us.
The receipe shows adding the cheese (2 cups) into the mix before pouring the mix into the pie crust. Did you mean to say mix 1/2 of the cheese into the mix and then top the quiche with 1/2 of the cheese before baking, or should the cheese only be put on top of the quiche before baking.
Followed most of the recipe. My pan was a lot bigger so I used 6 eggs and 1.25 cups of half and half . I used sautéed onions and a can of Rotel (tomatoes with chili’s) drained and sautéed with onions. Cooked bacon in the air fryer and crumbled into onion mix added to precooked pie shell added egg mix and triple shredded cheese cooking for 40-45 .