If you don’t like quiche chances you are you have never eaten it before because it is impossible for people not to like quiche.
Check out what our friends over at The Pioneer Woman had to say about this recipe:
“Oh, do I love this quiche. I included it in my second cookbook and is similar to the quiche I posted here back in the dark ages of 2009, but without the gnarly mushrooms, and with cheddar instead of Swiss. Swiss cheese and mushrooms are not a cowboy’s idea of a good time. I’m sorry about the sweeping generalization, but on this cattle ranch, I have found it to be true.”
Quiche is so amazing and you literally cna put whatever the heck you want into it. This cowboy version is packed full of the things that make you go, “mmmm.”
Ingredients
1 whole Pillsbury Unbaked Pie Crust (enough For A Deep Dish Pan)
2 whole Yellow Onions, Sliced
2 Tablespoons Land O Lakes Butter
8 slices Hormel Bacon
8 whole Large Eggland’s Best Eggs
1-1/2 cup Borden Heavy Cream Or Half-and-Half
Norton Salt And Pepper, to taste
2 cups Kraft Grated Sharp Cheddar Cheese
Instructions
Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Set aside to cool.
Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.
Preheat the oven to 400 degrees. Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan).
Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.
Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)
Remove from the oven and allow to sit for 10 to 15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!
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Quick Tip: I like to eat my cowboy quiche with hot sauce.
Thank you to The Pioneer Woman for this great recipe.
