Denver Omelet Quiche

1 recipe pie dough recipe link here
1 9-inch deep pie dish
2 tablespoons light olive oil or canola oil
12 ounces good quality ham, cut in 1/2-inch cubes, about 2 cups
1 cup yellow onion, medium dice
¾ cup green bell pepper, medium dice
¾ cup red bell pepper, medium dice
2 teaspoons garlic, minced
1½ teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon Creole seasoning
9 large eggs
¾ cup heavy whipping cream
8 ounces white Cheddar cheese, shredded, about 2 cups

Serves 6 to 8

Preheat oven to 375° F

Remove the prepared pie dough from the refrigerator. Lightly flour a clean working surface and place the dough in the center of the floured surface. Lightly dust the top of the dough as well. Begin in the center of the dough and roll upwards towards 12 o’clock, then downwards towards six o’clock. Rotate the dough 90 degrees and repeat the process. Apply more flour as needed to prevent the dough from sticking to the surface or the rolling pin. As your dough begins to resemble a circle, use the rolling pin to define the shape. Roll the dough into a 16-inch circle. Use the rolling pin to transfer the dough to your pie dish. Press the dough firmly on the bottom and up the sides of the pie dish. Using your fingers, crimp the dough along the top of the sides and trim off any excess dough. Chill in the refrigerator while making the filling.

Place half of the oil in a large skillet over high heat. Heat until just about smoking and add the ham to the pan. Do not stir immediately, allow the ham to sear for two to three minutes. Stir and cook two more minutes, until the ham has a good color. Use a slotted spoon to remove the ham from the pan and lower the temperature to medium heat. Add the remaining oil to the pan and stir in the onions, and red and green bell pepper. Cook for three to four minutes or until the onions become translucent. Stir in the garlic, salt, pepper, and Creole seasoning and cook one more minute. Remove the vegetables from the heat.

Meanwhile, in a large mixing bowl, whisk together the eggs and whipping cream. Stir in the ham, vegetables, and Cheddar cheese. Remove the chilled pie crust from the refrigerator and pour the filling into the crust. Place on a sided baking sheet and place in the center of the oven. Bake for 40 minutes then remove the quiche from the oven. Using aluminum foil, tent the sides of the crust and return the quiche to the oven for an additional 10 to 15 minutes. The center will jiggle just slightly when the edges are tapped when done.

Remove from the oven and allow the quiche to cool for 20 minutes before serving.