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PIONEER WOMAN COWBOY QUICHE RECIPE

Pioneer Woman Cowboy Quiche is a rich deep-dish recipe loaded with bacon, caramelized onions, and sharp cheddar cheese.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Pie
Cuisine American
Servings 8

Ingredients
  

  • 1 deep-dish pie crust 9 to 10-inch, store-bought or homemade
  • 1 pound thick-cut bacon cut into bite-size pieces
  • 1 large yellow onion diced
  • 6 large eggs
  • 1½ cups heavy cream
  • 2 cups sharp cheddar cheese freshly grated, divided
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 green onions thinly sliced, for garnish (optional)

Instructions
 

  • Preheat the oven to 350°F. Fit the pie crust into a 9 to 10-inch deep-dish pie pan and crimp the edges. Refrigerate while you prepare the filling.
  • Cook the bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon to a paper towel-lined plate. Reserve about 2 tablespoons of bacon drippings in the skillet.
  • Add the diced onion to the skillet with the bacon drippings. Cook over medium-low heat for 20 to 25 minutes, stirring occasionally, until deeply caramelized. Remove from heat and let cool slightly.
  • In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined.
  • Stir in 1¾ cups of the shredded cheddar cheese, the cooked bacon, and the caramelized onions. Stir until evenly distributed.
  • Remove the pie crust from the refrigerator. Pour the filling into the crust. Scatter the remaining ¼ cup of cheese over the top.
  • Place the pie dish on a rimmed baking sheet. Bake for 50 to 55 minutes, until the custard is set and the top is golden. The center should have a slight jiggle.
  • Let the quiche rest for at least 15 minutes before slicing. Garnish with sliced green onions and serve warm or at room temperature.

Notes

  • Blind bake the crust for 10 minutes before filling to prevent a soggy bottom.
  • Always use freshly grated cheese for the best melting results.
  • Vegetables added to the filling must be fully sautéed first to remove excess moisture.
  • Store leftovers covered in the refrigerator for up to four days.
  • This quiche freezes well for up to two months, tightly wrapped.