WESTERN OMELET QUICHE
No matter the diner, my breakfast order is always a western omelet. Here I've combined the classic flavors of bell pepper, ham and cheese into a creamy quiche. The trick is par baking the crust and precooking the peppers for a quiche with a smooth texture and knockout flavor.
Provided by Dan Langan
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place a rack in the bottom third of the oven and preheat the oven to 450 degrees F. Place a sheet pan on the bottom rack to heat up.
- Lightly spray a 9-inch standard pie pan with nonstick spray. Line the pan with the crust, turn under any excess crust and then crimp the edges. Take a large square of parchment paper and crumple and unfold it twice to make it more flexible. Lay the parchment over the dough, pressing it into place, then fill the parchment with pie weights, dried beans or rice so that the pan is filled completely. If using a homemade pie crust, freeze the pie shell for 10 minutes.
- Place the pie shell in the oven on the preheated sheet pan and bake until the edges are golden, 10 to 12 minutes. Remove from the oven, remove the parchment lining and weights and bake until the center no longer looks raw, 3 to 4 minutes longer.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell pepper and a pinch of salt and cook just until the pepper develops some color, 3 to 4 minutes. Transfer the peppers to a bowl. Add the ham to the skillet and cook until it begins to develop some color, 4 to 5 minutes. Stir in the scallion whites (reserve the greens for garnish) and remove the pan from the heat. Set aside.
- Whisk the eggs in a medium bowl until smooth. Whisk in the half-and-half, 3/4 teaspoon salt, onion powder and black pepper to taste. Whisk until smooth and then whisk in half the cheese. Place the peppers and ham over the crust and then pour over the egg mixture. Top with the remaining cheese.
- Lower the oven temperature to 350 degrees F and bake the quiche until the outer half is set and the center just wobbles slightly, 40 to 45 minutes. The internal temperature of the quiche will be about 160 degrees F.
- Cool the quiche for at least 30 minutes before garnishing with scallion greens. Serve warm or room temperature, or wrap well and refrigerate to serve chilled.
COWBOY QUICHE
Provided by Ree Drummond : Food Network
Time 1h50m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Roll out the pie dough on a floured surface. Gently lay it in a deep-dish pie pan and press it into the grooves of the pan. Cut off the excess. Set aside.
- Chop up the bacon into bite-sized pieces.
- Fry the onions in the butter in a heavy skillet over medium-low heat until deep golden brown, 12 to 15 minutes.
- Meanwhile, mix the eggs, cream and some salt and pepper together in a large bowl. Add the bacon, onions and cheese and stir to combine.
- Pour the mixture into the pie shell. Cover lightly with aluminium foil, place on a sheet pan and bake for 45 minutes.
- Remove foil and bake until the quiche is set and the crust is golden brown, about 10 minutes more.
- Allow to sit for 10 minutes. Fit for a king or a cowboy.
- Lightly mix 2 cups of the flour with the salt and sugar in a mixing bowl or a food processor. Cut the butter into the flour using a pastry cutter or by pulsing the food processor. (The mixture should look like large crumbs and begin to cling together in clumps.)
- Add the remaining 1/2 cup flour and mix lightly or pulse two or three times so as not to overmix the flour. Tip into a bowl. Sprinkle 1/4 cup cold water over the dough and mix with your hands or a wooden spoon until the dough holds together. Shape the dough into two discs.
- Wrap the dough in plastic wrap and store in the fridge until ready to use. It can also be frozen for up to 6 months.
WESTERN OMELET QUICHE
A Western omelet quiche recipe I made with some leftover ingredients that I had; very nice texture and flavor!
Provided by Patti Loos
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place pie crust in a 9-inch glass pie plate.
- Cook ham in a skillet over medium heat until it no longer looks moist, about 3 minutes. Remove from heat and cool to room temperature.
- Combine Cheddar cheese, milk, eggs, bell pepper, onion, garlic, black pepper, sugar, and salt in a bowl. Stir in ham. Pour into the prepared pie crust.
- Bake in the preheated oven until crust is golden, top is starting to color, and filling is set, about 1 hour.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 15.5 g, Cholesterol 150.8 mg, Fat 28.2 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 13.3 g, Sodium 798.5 mg, Sugar 3.7 g
WESTERN OMELET CASSEROLE
Steps:
- In a greased 5- or 6-qt. slow cooker, layer half of each of the following: potatoes, ham, onion, green pepper and cheese. Repeat layers., Whisk together remaining ingredients; pour over top. Cook, covered, on low until set, 6-7 hours. Turn off slow cooker. Remove insert; let stand, uncovered, 15-30 minutes before serving.
Nutrition Facts : Calories 363 calories, Fat 17g fat (8g saturated fat), Cholesterol 332mg cholesterol, Sodium 1166mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.
WESTERN OMELET
This is the ultimate Western omelet! You can even put red bell peppers and sausage in it, if you like.
Provided by aDsm
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
- Beat eggs together in a bowl; season with salt and pepper.
- Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
- Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 5.5 g, Cholesterol 412.4 mg, Fat 24.5 g, Fiber 1.6 g, Protein 20.5 g, SaturatedFat 10.5 g, Sodium 793.1 mg, Sugar 2.8 g
OVEN -BAKED WESTERN OMELET
The very first time I served this luscious omelet to my husband and young daughters, it became a yuletide tradition! Now I always double the savory recipe and sometimes substitute cheddar for Swiss cheese.
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 10-in. ovenproof skillet, saute the onions and red pepper in oil for 5 minutes. In a large bowl, combine the eggs, cheese, ham and water. Pour over vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until set.
Nutrition Facts : Calories 214 calories, Fat 15g fat (6g saturated fat), Cholesterol 244mg cholesterol, Sodium 474mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 17g protein.
WESTERN OMELET RECIPE BY TASTY
Looking for an omelet that's a bit less fussy and a little easier to make? Or maybe you're looking for a breakfast loaded with delicious fillings? This golden-brown-on-the-outside and flavorful-on-the-inside, American-style omelet is the one for you.
Provided by Matt Ciampa
Categories Breakfast
Time 20m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Add the eggs, ⅛ teaspoon salt, and the water to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
- Melt 1 tablespoon of butter in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and green and red peppers, season with salt, and cook until softened, about 5 minutes. Add the ham and cook until browned, 2-3 minutes. Transfer the vegetable mixture to a bowl.
- Wipe the skillet clean, then add the remaining tablespoon of butter and melt over medium-high heat. Cook until the butter starts to brown, then pour in the egg mixture. As the eggs start to set, use a rubber spatula to push from the edges toward the center of the pan. Tilt the pan as needed to let the uncooked eggs run under the cooked eggs. Continue until the eggs are mostly set, about 1 minute. The top should still look wet, but not runny.
- Remove the pan from heat and sprinkle the vegetable mixture and cheese over half of the omelet. Cover the pan with a lid and let sit for 1-2 minutes, until the cheese is melted and the omelet looks fluffy and cooked through.
- Run a rubber spatula around the edge of the pan to loosen the omelet. Gently fold in half, then slide onto a serving plate. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 936 calories, Carbohydrate 15 grams, Fat 70 grams, Fiber 2 grams, Protein 60 grams, Sugar 6 grams
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