Western Quiche

Day 54 – Trying to find new ways to amuse ourselves. We are doing tons of cleaning now. For the longest time I think we resisted it. Don’t get me wrong we sort of cleaned more than usual but not the really deep cleaning I wanted. The scrub the living room carpet, take everything out of the closets and cupboards type clean. Now, we are starting that I think out of boredom more than anything else. We are running out of things to do that are “fun” so we are moving on to the things we should do now.  I saw a meme the other day – “Quarantine is up and down. One day you are cleaning the baseboards with a Qtip and the next day you are drinking tequila and watching squirrels out the window. ” Yes, we have hit that point.

Egg pie. That is what I had to call quiche for years. My children wouldn’t eat quiche but they loved egg pie so forever after we have called quiche – egg pies. You can use a homemade crust, pre-made refrigerated crust or a frozen crust to cut time in making dinner. I suggest if you don’t have a deep dish pie plate that you use a round cake tin with the crust pressed into that as this quiche fills the pan.


This quiche didn’t look pretty when it was cut but boy was it delicious! It had tons of flavor and was so good. When I asked whether they liked the Spinach, Feta, and Mushroom Quiche better or this one it was a tough call but three of the four of us went for this quiche. I think it was the onions and peppers that added a bit of depth to the dish.

I served this with fruit on the side to complete the meal.

Western Quiche

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 1 9″ deep dish pie shell – homemade, frozen, or refrigerated all work well
  • 1 small onion, thinly sliced
  • 1/2 yellow pepper, small dice
  • 1/2 red pepper, small dice
  • 2 tablespoons butter
  • 3/4 to 1 cup ham, diced (great use for left over ham)
  • 1 1/2 cup colby jack cheese,  divided
  • 1 cup heavy cream
  • 6 large eggs
  • 1 teaspoon garlic powder
  • salt and black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground mustard


  1. Preheat the oven to 375 degrees. Prick the bottom of a frozen pie shell using a fork. Bake for 5 minutes and remove from oven. Set aside.
  2. In a small skillet, melt the butter and sauté the onion, yellow pepper, and red pepper until softened. This takes about 3-5 minutes.
  3. Layer 1/2 of the ham, 1/2 of the shredded cheese, and 1/2 of the vegetables on the bottom of the par-baked pie shell.
  4. In a medium bowl, Combine the heavy cream, eggs and seasonings and whisk until light and fluffy.
  5. .Pour 1/2 of the egg mixture over the first layer of ham cheese and vegetables then repeat with the rest of the ham , cheese, and vegetables. Finally, pour the rest of the egg mixture over the layer of ham and cheese.
  6. Cover a baking sheet with foil for easy clean-up. Place quiche onto baking sheet and then place into the oven. Bake for 10 minutes.
  7. After the 10 minutes, lower the oven temperature to 350 degrees and continue to cook the quiche for an additional 30-40 minutes. To check for doneness, insert a clean knife and if it comes out clean, it’s down. The top should turn a nice golden brown.
  8. Rest on a cooling rack for at least 10 minutes before serving.

4 Comments Add yours

  1. Mmmm. Where’s my plate? 🤔

    Liked by 1 person

    1. koolaidmoms says:

      Right at the table! 😉

      Liked by 1 person

  2. Pastor Cathy says:

    Western Quiche

    Liked by 1 person

    1. koolaidmoms says:



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