You’ll love this Pioneer Woman Quiche
Quiche is a timeless classic, but too many of the premade ones from the freezer-section of the store taste bland and soggy. Opt for this easy homemade quiche recipe instead and impress everybody with a savory quiche loaded with bacon, onions, and cheesy goodness! Even your husband and kids will appreciate this quiche recipe. Planning a brunch and looking for recipes to please a crowd? Be sure to check out our post about how to make bacon in the oven, Blackberry Scones, and French Fruit Tart, which all go fantastic with this easy quiche.
What is Cowboy Quiche?
Although we mostly think of quiche as French cuisine, it actually has German origins in a region formerly known as the Kingdom of Lothringen that is now part of France called Lorraine. The population there seems to have long been a mix of German and French, but the term “quiche” actually derives from the German word “kuchen” for cake. This bacon and cheese quiche recipe is our favorite because of the higher filling to crust ratio than a classic quiche lorraine and the addition of caramelized onions. If you don’t have a deep dish pie or tart pan, you could make a square quiche by lining an 8×8-inch square baking dish with the pie crust. Or simply make a second pie crust and make two smaller quiches instead of one larger one. Just keep in mind if you take the latter approach that the thinner filling will cook more quickly and adjust accordingly.
Bacon Quiche Recipe Ingredients
Pie crust: Buy a premade pie crust at the store if you must, but if it is a preformed one in a disposable foil pan, be warned that you will need two of them or you will want to cut the filling ingredients in half. Eggs: This recipe uses a lot of eggs! It’s something I love to make in the spring and summer when our chickens are laying so many eggs that we can hardly keep up. Heavy cream or half-and-half: Quiche isn’t diet food. You could get away with milk instead, but the quiche won’t have the same rich, silky texture. Evaporated milk would be another acceptable substitute that is shelf-stable. Bacon: Use whatever kind you like! We are partial to thick-cut applewood smoked bacon around here. Onions: I think yellow onions are the best for caramelized onions. The recipe calls for two medium onions, but sometimes you can only find gigantic ones and in that case just one will do. Cheddar cheese: This is not the time to use pre-grated cheddar. I recommend freshly grated because it melts into the filling so much better. Salt & pepper: The Pioneer Woman’s original quiche recipe just says “to taste” but that always leaves me guessing. I typically add around 1/2-¾ teaspoon of salt and ¼ teaspoon of pepper, but remember that the bacon and the cheese are salty ingredients themselves and adjust accordingly.
How to make a Deep Dish Quiche
Pioneer Woman Quiche Variations
If you find that you love this deep dish approach to quiche as much as we do because you like the ratio of filling to crust better, you might want to play around with varying your filling as well to come up with other flavors.
Cheese: Gruyere cheese, swiss cheese, and sharp cheddar are all popular choices for quiche. But feta, monterey jack, pepper jack (one of my favorites!) and lots of others would work just as well. Meat: Bacon is classic but pepperoni, cooked sausage, ham, cooked chopped chicken, or smoked salmon would all be delicious in quiche. Vegetables: Instead of or in addition to caramelized onions, try adding chopped bell peppers, mushrooms, artichoke hearts, spinach, tomatoes, (sun-dried and cherry tomatoes work well), broccoli, green onions, leeks, or asparagus to your next quiche. Herbs: I find that with egg dishes, a small amount of herbs and spices goes a long way, so be careful not to overdo it here. But a little thyme, ¼ teaspoon cayenne pepper, or a pinch of nutmeg are all nice and can add interesting variety to your quiches.
How to serve Bacon Quiche
I like to serve quiche with a side salad dressed with vinaigrette or fresh greens to balance the richness of the quiche. A fruit salad or slices of fresh fruit also pair well and make a perfect brunch option.
How to store Pioneer Woman Cowboy Quiche
A cooked quiche will keep well in the fridge for 3-4 days if you want to make it in advance. And it makes amazing leftovers for lunch the next day. You can freeze a baked quiche for 2-3 months. Thaw it in the fridge overnight, then reheat in a 325 degree F oven for about 15 minutes until warmed all the way through before serving. You can even reheat this cowboy quiche straight from frozen by covering with foil and heating at 350 degrees F for 30-35 minutes.
More brunch recipes to make
Blackberry Turnovers Roasted Beet Salad Guava Cream Cheese Cuban Pastries Cinnamon French Toast Sticks Raspberry Cheesecake French Toast Casserole Sage and Crescent Breakfast Bake
Green Chili Egg Bake Casserole
Overnight French Toast (Make-Ahead Recipe)
Asparagus Tart
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