COWBOY QUICHE

The Pioneer Woman (otherwise known as Ree Drummond) does a great job with hearty, stick-to-your-ribs food that’s also comforting at its core and this Cowboy Quiche is no different. Chock-full of tender caramelized onions, smoky bacon, and cheddar cheese, it’s definitely a quiche, but it’s a quiche that isn’t just light lunch fare… it’s hearty enough that’ll keep you full whether you’re out on the range or serving a brunch for friends.

This isn’t a complicated quiche by any means, but as you might already know, caramelized onions take patience (but not a ton of skill). Getting them golden brown and sweet will take at least fifteen minutes in a skillet, but don’t rush that step – the sweet, rich flavor of caramelized onions is what makes this quiche so unique.

And there’s a fair amount of onions here. Two whole yellow onions, to be exact. But that’s not all. There’s also plenty of smoky bacon and cheddar cheese, which feels more ‘cowboy-esque’ than the Swiss or Gruyere you might see in most traditional French quiches.

The bacon and the onions are the only things you need to cook – your oven will do the rest of the work for you. Arrange those two and the cheddar in your pie shell and then whisk together eight eggs (yes, eight!), some cream, salt, and pepper and pour it into the crust.

I wouldn’t say this is a particularly manly quiche, but thanks to the plenitude of sweet onions, the smoky bacon, and sharp cheddar, it’s pretty rich and certainly very filling. As with most quiche, it works well for feeding a crowd or a week’s worth of breakfasts (or lunches), but this is one that has staying power. You don’t need a salad or a bunch of other stuff to go with it, it’s a hearty enough meal all on its own.

INGREDIENTS :

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8 slices bacon, chopped
8 large Eggs
2 medium yellow onions, sliced
¼ tsp black pepper
1 ½ c heavy cream or half-and-half
2 c grated cheddar cheese
2 tbsp salted butter
¾ tsp salt
1 unbaked pie crust

DIRECTIONS :

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Roll out the pie crust, then place it into a deep-dish pie plate. Press the sides of the crust to the plate. Put it in the fridge while you prepare the rest of the ingredients.
Place a large skillet on the stove and turn the heat to medium-low. Add butter and allow it to melt.
Add the onions into the hot skillet, then sauté for about 20 minutes or until they turn golden brown. Remove from the skillet and transfer them into a mixing bowl.
In the same skillet over medium-high heat, add the bacon slices and cook for a few minutes until crispy. Transfer them onto a clean plate lined with paper towels to drain excess grease. Move it into the bowl with the onions.
Add eggs, salt, pepper, and cream into a mixing bowl. Beat until well blended. Transfer the mixture into the bowl with the caramelized onions and bacon. Add the grated cheese as well and stir everything until well combined.
Transfer the mixture to the prepared crust and spread it evenly. Cover with foil.
Place it in the preheated oven and bake for about 45 minutes. Remove the cover and bake for 15 more minutes or until the top turns golden brown.
Remove the quiche from the oven and allow it to rest for about 15 minutes at room temperature. Slice into even servings.
Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days or 3 months in the freezer. Reheat for a few minutes before serving again.

Nutrition Facts: