When most people think of quiche, they imagine a delicate French tart filled with vegetables and cheese. But when the same dish makes its way across the Atlantic and picks up a Western flair, you get something much bolder—the Cowboy Quiche. This version trades dainty for hearty, with smoky bacon, sharp cheese, and rich cream filling that feels right at home on a ranch breakfast table or a weekend brunch spread.
What Is Cowboy Quiche?
Cowboy Quiche is a robust variation of the classic quiche Lorraine. Instead of light, minimal ingredients, this recipe embraces a more indulgent approach:
Thick-cut bacon for smoky flavor
Sharp cheddar and Swiss cheese for depth
Fresh cream and eggs for richness
A buttery pastry crust to hold it all together
It’s the kind of dish that satisfies hunger after a morning of hard work—or a long week when you want something comforting.
Ingredients You’ll Need
For the crust:
1 ¼ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, chilled and cubed
3–4 tbsp ice water
(Shortcut: A store-bought deep-dish pie crust works well if you’re short on time.)
For the filling:
6 slices thick-cut bacon, cooked and chopped
1 cup grated sharp cheddar cheese
1 cup grated Swiss or Gruyère cheese
1 small onion, finely diced
4 large eggs
1 ½ cups heavy cream (or half-and-half for a lighter version)
½ tsp salt
½ tsp black pepper
¼ tsp smoked paprika (optional, for extra depth)
2 tbsp chopped fresh parsley (for garnish)
Step-by-Step Method
Step-by-Step Method
1. Make the Crust
In a large bowl, mix flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
Roll out the dough and press into a 9-inch deep-dish pie pan. Trim edges and prick the bottom with a fork. Blind-bake at 375°F (190°C) for 10–12 minutes to keep the crust crisp.
2. Prepare the Filling
Cook bacon in a skillet until crispy. Remove and drain, then sauté diced onion in the bacon drippings until golden. In a mixing bowl, whisk together eggs, cream, salt, pepper, and smoked paprika.
3. Assemble the Quiche
Layer bacon, onions, and cheeses evenly in the pre-baked crust. Pour the egg mixture over the top, making sure it seeps into all the nooks.
4. Bake It Up
Bake at 350°F (175°C) for 40–45 minutes, or until the center is set and the top is lightly golden. Let rest for 10 minutes before slicing.
5. Serve Western-Style
Sprinkle with fresh parsley and serve warm. Pair it with a side salad for brunch or with roasted potatoes for a stick-to-your-ribs breakfast.
Tips for the Perfect Cowboy Quiche
Use heavy cream for a custard-like filling that’s rich and silky.
Let it rest after baking—this helps the filling firm up for clean slices.
Customize it: Try adding green chiles, mushrooms, or even leftover steak for an extra cowboy kick.
Why You’ll Love It
Cowboy Quiche is proof that quiche doesn’t have to be dainty. With bold flavors and a hearty filling, it’s a dish that works for Sunday brunch, holiday mornings, or even dinner with a green salad on the side. Rustic yet refined, it’s the kind of recipe that turns a simple pie shell into something unforgettable.
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