The Pioneer Woman (otherwise known as Ree Drummond) does a great job with hearty, stick-to-your-ribs food that’s also comforting at its core and this Cowboy Quiche is no different. Chock-full of tender caramelized onions, smoky bacon, and cheddar cheese, it’s definitely a quiche, but it’s a quiche that isn’t just light lunch fare… it’s hearty enough that’ll keep you full whether you’re out on the range or serving a brunch for friends.
This isn’t a complicated quiche by any means, but as you might already know, caramelized onions take patience (but not a ton of skill). Getting them golden brown and sweet will take at least fifteen minutes in a skillet, but don’t rush that step – the sweet, rich flavor of caramelized onions is what makes this quiche so unique.
Serves 9 | 30m prep time | 1h cook time
1 unbaked pie crust
2 yellow onions, thinly sliced
2 tablespoons butter
8 slices bacon
8 large eggs
1 1/2 cups heavy cream or half and half
Kosher salt and freshly ground black pepper, to taste
2 cups sharp cheddar cheese, grated
Preheat oven to 400°F.
In a large skillet over medium-low heat, melt butter and then fry onions until deep golden brown, stirring occasionally. This will take at least 15-20 minutes. Set aside to cool.
Cook bacon until chewy but not too crispy. Chop into bite-sized pieces and set aside.
Roll out pie crust into pie pan.
In a large bowl, whip the eggs, cream, salt, and pepper, then add onions, bacon, and cheese, and stir to combine.
Pour filling into pie crust and cover lightly with foil. Place on a rimmed baking sheet and bake 45 minutes.
Remove foil and let bake until golden brown, 10-15 more minutes.
Let sit 10-15 minutes before serving. Slice, serve, and enjoy!