Western Omelet Quiche

• Meat

  • 4 oz Ham, smoked

• Produce

  • 1/3 cup Green bell pepper
  • 4 Green onion
  • 1/2 tsp Onion powder
  • 1/3 cup Red bell pepper

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 1/4 tsp Mustard, ground

• Pasta & Grains

  • 1 9 inch deep dish pie shell

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Garlic salt

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cup Colby jack or cheddar cheese
  • 1 cup Heavy cream

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 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
• 1½ cup colby jack or cheddar cheese, divided
• 1 cup heavy cream
• 6 large eggs
• 1 tsp garlic salt
• ½ tsp black pepper
• ½ tsp onion powder
• ¼ tsp ground mustard

Directions

• 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..
• Layer ½ of the ham and ½ of the shredded cheese on the bottom of the par baked pie shell.
• Whisk together the heavy cream, eggs and seasonings until fully combined. Add the cooked vegetables to the custard.
• Pour ½ over the first layer of ham and cheese then repeat ham, cheese and custard.
• Place onto a baking sheet and place into the oven. Bake for 10 minutes.
• Lower the oven temperature to 350°F and continue to cook for an additional 30-40 minutes.
• Rest on a cooling rack for at least 30 minutes before serving.