Best 4 Cowboy Quiche Recipes

Tantalize your taste buds with the Cowboy Quiche, a distinctive culinary creation that harmonizes classic quiche elements with a delightful Southwestern twist. This savory dish features a flaky, buttery crust encasing a creamy, savory filling bursting with flavors and textures. Savor the tender bites of seasoned ground beef, the smokiness of bacon, the vibrant crunch of bell peppers and onions, and the rich creaminess of cheese. Indulge in the variations offered within the article, including a vegetarian version that swaps the beef for hearty mushrooms, a Denver omelet-inspired quiche brimming with ham, red peppers, and green chiles, and a unique take on the classic quiche Lorraine, featuring Gruyère cheese and a hint of nutmeg. Elevate your brunch or lunch spread with this versatile dish that promises satisfaction with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

COWBOY QUICHE

Cowboy Quiche image

Provided by Ree Drummond : Food Network

Time 1h50m

Yield 10 servings

Number Of Ingredients 13

Ingredients

1 unbaked Pam's Pie Crust, recipe follows
All-purpose flour, for rolling
8 slices bacon, fried until chewy
2 yellow onions, sliced
2 tablespoons salted butter
8 large eggs
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
2 cups grated sharp Cheddar
2 1/2 cups all-purpose or pastry flour
1 teaspoon kosher salt
1 tablespoon sugar
1 cup (2 sticks) cold salted butter, cut into chunks

Steps:

Preheat the oven to 400 degrees F.
Roll out the pie dough on a floured surface. Gently lay it in a deep-dish pie pan and press it into the grooves of the pan. Cut off the excess. Set aside.
Chop up the bacon into bite-sized pieces.
Fry the onions in the butter in a heavy skillet over medium-low heat until deep golden brown, 12 to 15 minutes.
Meanwhile, mix the eggs, cream and some salt and pepper together in a large bowl. Add the bacon, onions and cheese and stir to combine.
Pour the mixture into the pie shell. Cover lightly with aluminium foil, place on a sheet pan and bake for 45 minutes.
Remove foil and bake until the quiche is set and the crust is golden brown, about 10 minutes more.
Allow to sit for 10 minutes. Fit for a king or a cowboy.
Lightly mix 2 cups of the flour with the salt and sugar in a mixing bowl or a food processor. Cut the butter into the flour using a pastry cutter or by pulsing the food processor. (The mixture should look like large crumbs and begin to cling together in clumps.)
Add the remaining 1/2 cup flour and mix lightly or pulse two or three times so as not to overmix the flour. Tip into a bowl. Sprinkle 1/4 cup cold water over the dough and mix with your hands or a wooden spoon until the dough holds together. Shape the dough into two discs.
Wrap the dough in plastic wrap and store in the fridge until ready to use. It can also be frozen for up to 6 months.

COWBOY QUICHE 2

Cowboy Quiche 2 image

Make and share this Cowboy Quiche 2 recipe from Food.com.

Provided by pickman

Categories Breakfast

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 whole unbaked pie shell (enough For A Deep Dish Pan)
2 whole yellow onions, Sliced
2 tablespoons butter
8 slices bacon
8 large whole eggs
1 1/2 cups heavy cream or 1 1/2 cups half-and-half
salt and pepper, to taste
2 cups grated sharp cheddar cheese

Steps:

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!

COWBOY QUICHE RECIPE - (4.1/5)

Cowboy Quiche Recipe - (4.1/5) image

Provided by á-43854

Number Of Ingredients 8

Ingredients

1 whole Unbaked Pie Crust (enough For A Deep Dish Pan)
2 whole yellow onions, sliced
2 tablespoons butter
8 slices bacon
8 whole large eggs
1 1/2 cup heavy cream or half-and-half
Salt and pepper, to taste
2 cups grated sharp cheddar cheese

Steps:

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°F. 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!

COWBOY QUICHE

Cowboy Quiche image

I can't remember where this recipe originally came from, and when I think of cowboys I don't think of spinach and mushrooms but WOW is this tasty!

Provided by Rhonda Sine

Categories Savory Pies

Time 1h

Number Of Ingredients 10

Ingredients

1 whole unbaked pie crust (enough for a deep dish pan)
2 c yellow onions, diced
1/2 box frozen spinach, thawed and squeezed
8 oz baby bella mushrooms, sliced
1/2 lb bacon, cut into 1/2" pieces
8 whole large eggs
1 1/2 c heavy cream
1 tsp chili flakes
salt and pepper
2 c grated sharp cheddar cheese

Steps:

1. Fry the bacon pieces in a large skillet over medium-low heat until crispy. Remove from pan to paper towel to drain. Set aside to cool. Remove grease from pan except for about 2 tablespoons. Fry the onions in the grease until soft, then add mushrooms, and sautee til soft and brown. Remove from pan 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,chili flakes, salt and pepper in a large bowl. In pie crust, layer mushrooms and onions, bacon, spinach and cheese. Pour the egg mixture into the pie crust over the cheese. 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!

Tips:

Use a deep-dish pie plate. This will ensure that the quiche has enough room to rise and that the filling doesn't spill over.
Blind bake the pie crust before filling it. This will help to prevent the crust from becoming soggy.
Use a variety of cheeses. This will give the quiche a more complex flavor.
Don't overcook the quiche. The center of the quiche should still be slightly jiggly when it is done.
Let the quiche cool slightly before serving. This will help it to set and make it easier to slice.

Conclusion:

Cowboy quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover ingredients. With its creamy filling, flaky crust, and flavorful toppings, cowboy quiche is sure to be a hit with everyone who tries it.