By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 4
651 cal · 60 min
Denver Omelet Quiche
Recipe GLPR9b2567d4f65545
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Average rating: 4.5 (1)
A hearty breakfast or brunch quiche inspired by the classic Denver omelet, combining tender green peppers, smoky ham, fresh green onions, and melted Swiss cheese in a custard-filled pastry crust. Baked until golden and set, this satisfying one-dish meal serves four and pairs perfectly with a simple salad or fresh fruit.
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Ingredients
1 pie crust, unbaked
4 large eggs
1 green bell pepper, chopped
¾ cup sliced green onions
1 cup chopped ham
1½ cups shredded Swiss cheese
¾ cup milk
¼ teaspoon salt
¼ teaspoon black pepper
Directions
Preheat your oven to 375°F (190°C). Gently press the unbaked pie crust into a 9-inch pie plate, letting it rest against the bottom and sides. Set aside.
Scatter the chopped green bell pepper, ham, green onions, and shredded Swiss cheese evenly over the pie crust in the plate.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined and smooth.
Pour the egg mixture slowly and evenly over the vegetables, ham, and cheese in the crust, allowing it to fill all spaces.
Bake for 40 to 50 minutes, until the egg filling is set and the crust is golden brown. The center should not jiggle when gently shaken.
Remove the quiche from the oven and allow it to cool for at least 15 minutes before slicing and serving.
Comments
This is a straightforward brunch dish with ingredients that every Charlotte-area grocer stocks without a special trip—pie crust (frozen works fine), eggs, bell pepper, ham, Swiss cheese, and green onion are all standard at Harris Teeter, Food Lion, or Walmart. The stated 60 minutes is honest if you use frozen crust; fresh will run closer to 75 with chilling time. Cost per serving lands around $2.50 to $3.00, depending on whether you buy pre-shredded cheese, making it economical for four people. The main caveat is reheating: quiche dries out significantly in the microwave and really needs a low oven, so it's better as a weekend brunch or make-ahead than a weeknight dinner, and leftovers work best if you plan to eat cold the next morning.
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