Denver Quiche with Bell Peppers, Ham, Onion & Sharp Cheddar

Denver Quiche with Bell Peppers, Ham, Onion & Sharp Cheddar

Denver omlette redeaux – Ham, sharp cheddar, sautéed bell pepper & onions, plus a little kick of fresh jalapeño, for a Denver quiche, just like your favorite omelette.  Plus, step-by-step instructions for making a homemade all-butter pie crust!

THE FILLING

The filling for this quiche recipe is based on the classic Denver omelette which includes bell peppers, onions and ham.  The Denver omelette, aka “western omelette”, is the inspiration for this quiche, but I’ve added a little fresh jalapeño for a kick and also shredded sharp cheddar cheese.  Omit the jalepeno (and substitute an equal amount of diced green bell pepper) if you don’t like spice, or just remove the seeds and membranes of the jalapeño for less spice.  

When I make the egg custard, I beat four large eggs and fill a 2-cup liquid measuring cup to the 2 cup mark with half and half. It ends up being about 1.5 cups of half and half, depending on the liquid volume of the eggs.  This formula guarantees a silky, but not too rich custard, and is courtesy of Julia Child in her book, The Way to Cook. (I discovered this ratio when embarking on a journey to nail this deep-dish spinach quiche a few years ago.)

Denver Quiche with Bell Peppers, Ham, Onion & Sharp Cheddar

THE CRUST

I like the flavor of an all-butter crust.  It goes perfectly with this Denver quiche recipe.  You won’t believe how easy it is to make a homemade pie crust, especially in a food processor.  Best part: it can be made ahead and refrigerated or frozen until it’s time to assemble the quiche.

My recipe for an all-butter pie crust, aka pâte brisée, is one I learned while taking pastry classes at the University of Richmond.  You can also use a store-bought pie crust if you’re short on time!  In either case, we’re blind baking the pastry before adding the filling ingredients to avoid a soggy crust bottom. Don’t skip this step. See this tutorial for more guidance on blind baking a pie crust.

DENVER QUICHE INGREDIENT & SUBSTITION NOTES:

  • 1 recipe all-butter pie dough (see below)
  • eggs – four large eggs
  • half and half – Or use half heavy whipping cream and half milk. The half and half lends richness to the egg custard. 
  • ham – A classic component of a Denver omelette!
  • red bell peppers – Any other color will work as well, but the red adds nice color. 
  • jalapeño – Can omit and substitute 1/4 cup of diced green bell pepper, or remove seeds and membrane for less spice
  • onion –  This will be sautéed with the bell peppers and jalapeños before going into the filling to bring out more flavor.
  • sharp cheddar cheese – shredded
  • salt & pepper 
ingredients for Denver Quiche with Bell Peppers, Ham, Onion & Sharp Cheddar

How to Make Denver Quiche

1. MAKE THE all-butter PIE DOUGH

Making homemade pastry is easier than you think.  This all-butter recipe is delicious and takes your quiche to the next level!  

  • Add flour and salt to a food processor and pulse 2-3 times to combine.
  • Add butter and pulse 5-6 times, until butter begins to break up and is about the size of walnuts.
  • Slowly add lemon juice(vinegar)/water combination through pour spout while pulsing.  You want the dough to look a little dry but it should be wet enough to hold shape between two fingers when you press it.  You may not need all the water/lemon juice mixture!
  • Dump slightly crumbly dough onto piece of plastic/silicon wrap and pull corners of wrap around dough, pushing dough together until you can form a 6-inch disk.  Wrap tightly and refrigerate for at least 30 minutes or up to 24 hours, until firm. (The disk can also be frozen at this point.)

2. roll & form the crust:

  • Remove prepared pie dough “disk” from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.  If dough has been in freezer, let it thaw in fridge overnight and place on counter to soften for an additional 10-15 minutes. 
  • Roll out the disc of dough on floured counter into roughly a 12-inch circle.  For more detail on how to roll out, see my how to: roll out pie crust tutorial.
  • Roll dough up around rolling pin loosely, and gently center it in pie plate.
  • Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
  • Chill prepared dough in fridge while you prepare filling and heat oven to blind-bake.

3. blind bake the crust and make the filling

  • Preheat oven to 375 degrees. This will be the temperature at which you’ll blind bake the crust.
  • Prepare the filling: In a large liquid measuring cup, beat four large eggs. Add just enough half and half to reach 2 liquid cups (will be about 1.5 cups of half and half). Whisk in salt and pepper. Set aside.
  • Saute vegetables: Saute onions over medium-low heat for 5 minutes. Add bell peppers and jalepenos and cook for about 3 more minutes, until peppers are softened slightly and onion is translucent. Season with a little salt and pepper. Set aside to cool while you blind bake your crust.
  • Line pastry with parchment paper or foil and fill with pie weights. Bake in middle of the oven for 15 minutes. Remove from oven and remove pie weights and parchment/foil. Prick pastry all along the bottom with a fork and bake for another 8 minutes, until just beginning to brown. Remove from oven onto cooling rack
form pie dough in pie pan and flute the edge
fill pie crust with pie weights after lining with parchment paper or foil
prick blind-baked crust with a fork

4. bake quiche

  • Lower oven temperature to 350 degrees. 
  • In a large bowl, combine egg mixture, sautéed vegetables, shredded cheese, diced ham and stir gently.
  • Pour filling into blind-baked pie crust and place quiche on rimmed baking sheet. Bake for 45-55 minutes, until golden brown and puffed slightly and center of the quiche is just about set. Cover crust with pie shields if it begins to brown too much, or use thin strips of foil.
combine filling ingredients for Denver quiche
pour filling into blind baked pie crust

5. COOL & SERVE

Allow to cool on a cooling rack for at least 15 minutes (or serve at room temperature). Top with fresh herbs if desired and slice into eight pieces. Serve with a green salad or fresh fruit.

Freezing & Storage Instructions

  • Leftover quiche can be stored in the refrigerator for 3-4 days, sealed in a glass lock container.
  • To make ahead, prepare filling ingredients and store in the refrigerator. Prepare pie crust and place disk in refrigerator (or freezer, for longer) for up to 24 hours. Blind bake and assemble according to recipe.
  • To freeze quiche, wrap completely cooled quiche in several layers of foil. To reheat, set frozen quiche in cold oven and heat to 350 degrees for about 25 minutes, or until hot throughout.

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Did you make this recipe? Please leave a comment and give this recipe a rating! And of course, be sure to follow Lane Bakery on Instagram and don’t forget to tag me (@lane_bakery). I love cooking with you!

Denver Quiche with Bell Peppers, Ham, Onion & Sharp Cheddar Cheese

Denver omlette redeaux – All-butter, flaky crust, sharp cheddar, bell pepper and sauteed onions, plus a little kick of fresh jalepeno, all combined with a silky egg custard for a Denver quiche, just like your favorite omelette!
Prep Time27 minutes
Cook Time1 hour
Total Time1 hour 27 minutes
Course: brunch
Keyword: bell pepper ham onion quiche, Denver quiche, western quiche
Servings: 8

Ingredients

  • 1 9-inch pie crust (see below for recipe) or store bought single pie crust
  • 4 large eggs
  • 1 1/2 cups half and half (or 3/4 cup heavy whipping cream & 3/4 cup of whole milk) actual amount will vary depending on liquid volume of your eggs
  • 1/2 cup diced onion
  • 1/2 cup diced ham
  • 1/2 cup diced red bell pepper
  • 1 jalepeno, minced or small diced
  • 3/4 cup grated sharp cheddar cheese
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp olive oil

Instructions

  • Remove prepared pie dough from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.
  • Roll out the disc of dough on floured counter into a 9-inch circle. For more detail on how to roll out, see my how to: roll out pie crust.
  • Roll dough up around rolling pin loosely, and gently center it in pie plate.
  • Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
  • Chill prepared dough in fridge while you prepare filling and heat oven to blind-bake.
  • Preheat oven to 375 degrees. This will be the temperature at which you'll blind bake the crust.
  • Prepare the filling: In a large liquid measuring cup, beat four large eggs. Add just enough half and half to reach 2 liquid cups (will be about 1.5 cups of half and half). Whisk in salt and pepper. Set aside.
  • Saute vegetables: Saute onions over medium-low heat for 5 minutes. Add bell peppers and jalepenos and cook for about 3 more minutes, until peppers are softened slightly and onion is translucent. Season with a little salt and pepper. Set aside to cool while you blind bake your crust.
  • Line pastry with parchment paper or foil and fill with pie weights. Bake in middle of the oven for 15 minutes. Remove from oven and remove pie weights and parchment/foil. Prick pastry with a fork all around bottom and bake for another 8 minutes, until just beginning to brown. Remove from oven onto cooling rack.
  • Lower oven temperature to 350 degrees. In a large bowl, combine egg mixture, vegetables, shredded cheese, diced ham and stir gently. Pour filling into blind-baked pie crust and place onto rimmed baking sheet. Bake quiche for 45-55 minutes, until golden brown and puffed slightly and center of the quiche is just about set. Cover crust with pie shields if it begins to brown too much, or use thin strips of foil.
  • Serve: Allow to cool on a cooling rack for at least 15 minutes (or serve at room temperature). Top with fresh herbs if desired and slice into eight pieces. Serve with a green salad or fresh fruit.

Notes

Freezing & Storage Instructions:
    • Leftover quiche can be stored in the refrigerator for 3-4 days, sealed in a glass lock container.
    • To make ahead, prepare filling ingredients and store in the refrigerator. Prepare pie crust and place disk in refrigerator (or freezer, for longer) for up to 24 hours. Blind bake and assemble according to recipe.
    • To freeze quiche, wrap completely cooled quiche in several layers of foil. To reheat, set frozen quiche in cold oven and heat to 350 degrees for about 25 minutes, or until hot throughout.
formed pate brisee all butter pie dough in pie pan
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5 from 1 vote

All-Butter Pie Dough

Elevate your favorite pie or quiche recipe with this all-butter French pie dough recipe!
Prep Time15 minutes
Time to Chill1 hour
Total Time1 hour 15 minutes
Course: brunch
Cuisine: French
Keyword: all butter pie crust, all-butter pie dough, pie crust, pie dough
Servings: 1 single pie crust

Ingredients

  • 8 ounces all-purpose flour (1 1/2 cup plus 1 tablespoon)
  • 3 1/2 ounces unsalted butter, cut into cubes 7 tablespoons
  • 1/2 teaspoon salt
  • 1/3 cup ice-cold water mix in a few drops of lemon juice or white vinegar for 1/3 cup total of liquid

Instructions

  • Add flour and salt to a food processor and pulse 2-3 times to combine.
  • Add butter and pulse 5-6 times, until butter begins to break up and is about the size of walnuts.
  • Slowly add lemon juice(vinegar)/water combination through pour spout while pulsing.  You want the dough to look a little dry but it should be wet enough to hold shape between two fingers when you press it.  You may not need all the water/lemon juice mixture!
  • Dump slightly crumbly dough onto piece of plastic/silicon wrap and pull corners of wrap around dough, pushing dough together until you can form a 6-inch disk.  Wrap tightly and refrigerate for at least 30 minutes or up to 24 hours, until firm.
  • Remove dough from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.
  • Roll out the disc of dough on floured counter. For most pies and quiches, you'll roll into a 12-inch circle roughly 1/8 of an inch in thickness.
  • Roll dough up around rolling pin loosely, and gently center it in pie plate.
  • Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
  • Chill prepared dough in fridge until ready to blind-bake or fill.

Notes

*it’s quick and easy to measure out the ingredients with a kitchen scale. 


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