Thursday, June 13, 2024
Thursday, June 13, 2024

This Cowboy Quiche from The Pioneer Woman Is Now My Go-To Recipe


Do cowboys really eat quiche? According to the Pioneer Woman, they do—as long as it’s a Cowboy Quiche.

Ree Drummond created her Cowboy Quiche recipe as an upgrade on a classic quiche, by swapping out Swiss cheese and mushrooms for cowboy-approved sharp Cheddar and savory-sweet caramelized onions. Oh, and bacon. Plenty of bacon.

Because it’s a deep-dish quiche, the slices are hearty enough to make a satisfying dinner after a long day, whether you work on a ranch, in an office or at home.

What Do People Love About This Recipe?

In her recipe post, Ree says not only is this quiche tasty enough to please everyone, but it can also be “merely a canvas” for home cooks to add their own favorite ingredients like herbs, cream cheese and diced veggies. And that’s exactly what her fans seem to love about this recipe. Some of the add-ins her readers have tried and recommend for this quiche include: chipotle peppers, broccolini, bell pepper, diced ham and Gruyere cheese.

As one reader put it, “Everybody always loves this. No matter the occasion, it is always a hit!!”

How to Make The Pioneer Woman’s Cowboy Quiche

This recipe from Ree Drummond’s website makes a hearty quiche large enough to feed 10 people. Use store-bought dough or a frozen, deep-dish shell. If making your own dough, Ree recommends using all shortening or half butter and half shortening for the best texture.


1 unbaked, deep-dish pie crust 2 tablespoons unsalted butter 2 large yellow onions, sliced 8 slices smoked bacon 8 large eggs 1-1/2 cups heavy cream or half-and-half 1/2 teaspoon salt 1/2 teaspoon black pepper 2 cups grated sharp cheddar cheese

Tools You’ll Need

Rolling Pin: Roll out your pie crust until it’s large enough to fit in the pan. Skillet: Use it to cook the onions and bacon. A cast iron skillet is a great choice here. Deep Dish Quiche Pan: It has tall, 2-inch high sides to hold all that quiche filling.


Step 1: Prepare the pie crust

Have ready a deep-dish quiche pan, preferably with a removable bottom. Roll out the pie crust dough into a round; It should be large enough to fit across the bottom and over the sides of the pan. Fit the dough into the pan, pressing it across the bottom and sides. Let the extra drape over the edges of the pan. Loosely cover the dough and place it in the fridge.

Step 2: Cook the onions and bacon

Heat a large skillet over medium-low heat. Add the butter to the pan. Once melted, add the sliced onions and stir to coat them in butter. Slowly cook the onions for 15-20 minutes, stirring occasionally, until they’re soft and deep brown. Remove them to a plate and hold them aside. Add the strips of bacon to the skillet and cook over medium heat, turning once, until they’re cooked through and crispy.

Use paper towels to pat the bacon strips dry, then chop into small pieces.

Step 3: Make the quiche batter

Preheat the oven to 400°F. Whisk together the eggs, cream (or half-and-half), salt and pepper in a large mixing bowl or 2-quart pitcher. Stir in the cooled onions, chopped bacon and shredded cheese until everything is thoroughly combined.

Step 4: Fill the pie shell and bake

Take the pan with the quiche shell from the fridge and set it on a baking sheet. Roll a rolling pin across the top of the pan to cut off the excess dough. The shell should have a neat edge all the way around. Pour the quiche filling into the shell and use a spoon to spread the onions, bacon and cheese evenly throughout.

Loosely cover the top with a piece of aluminum foil and place the baking sheet with the quiche into the oven. The baking sheet will catch any grease or overflow.

Bake the quiche for about 40 minutes, then remove the foil. Bake for 15-20 minutes more until the top and crust are browned and it has little or no wobble.

Remove the pan to a cooling rack and let it rest for at least 10-15 minutes. Slip the outside of the pan off the quiche, then slice and serve.

Here’s What I Thought

My family loves quiche, and we loved Ree Drummond’s Cowboy Quiche! The larger size is great for slices that are filling enough to serve for supper, but it would be just as welcome at brunch, too. While it’s delicious when prepared exactly as written, like the Pioneer Woman’s other fans, I’m looking forward to making it again with my own twists. Perhaps with pepper jack cheese, diced green pepper and crumbled sausage.


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