I love quiche. It’s a super simple, filling meal that is great for breakfast, lunch, or dinner. Change up the flavor easily by substituting the veggies, cheese, and even meat for ones that you have on hand. Use ham instead of bacon, throw in some peppers and potatoes for extra bulk, or try out some swiss cheese instead of cheddar. You really cannot mess this meal up so go ahead and experiment, make it your own!
I have been making this version from The Pioneer Woman for years now and it always comes out perfect! Her Cowboy Quiche recipe is hearty, easy to pull together and has great flavor, the caramelized onions really make this quiche sing. For this recipe you can make your own pie crust but if you’re pressed for time, which I usually am, a store-bought pie crust will work just as well. I prefer the Pillsbury Pie Crusts that can found in the refrigerator section, they are tender, flaky, and taste great! But if you have the time, nothing beats making your own crust so try your hand at it if you can!
I highly recommend that you use a deep dish pie plate for this quiche as it doesn’t scrimp on eggs and ingredients. I use a 10″ deep dish pie plate and it’s just big enough to hold this monster size quiche. When it comes out of the oven, be sure to let it sit for at least the recommended 10-15 minutes so that it has a chance to set up. If you try and slice it right away it will be runny and messy. You can also make this quiche in advance as it reheats very well. Just zap a slice in the microwave for a minute or two on 80% power, I find full power heats it too hot and too unevenly. Enjoy!
- 1 unbaked pie crust
- 2 yellow onions, sliced
- 2 tbs unsalted butter
- 8 slices bacon, cooked and crumbled
- 8 large eggs
- 1-1/2 cups heavy cream or half-and-half
- 2 cups sharp cheddar cheese, grated
- Salt and pepper, to taste
Melt the butter in a large skillet over medium-low heat and cook the onions for at least 15 to 20 minutes, stirring occasionally, until the onions are a 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 400ºF. Roll out the pie crust and press it into a deep dish pie pan or a large fluted deep tart 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 seem slightly loose when it’s done but will continue to set once removed from the oven.)
Remove from the oven and allow to sit for 10 to 15 minutes. Slice and serve!
**Tip** – Spray the tin foil with a little cooking spray before covering the quiche, it will help to prevent the foil from sticking to the top of the quiche.