I have to say that I haven't made very many quiches. I made a few attempts many years ago, but I don't remember being very impressed by them.
But that's before I discovered Ree Drummond's The Pioneer Woman Cooks cookbook, and her recipe for Cowboy Quiche.
Ree says she's made this for years, and will keep on making it till the day she dies, because it really is that good. I think she calls it a cowboy quiche so the men in her life won't think it's sissy food.
It really is delicious, and I love that you can put in whatever veggies you have on hand. I used broccoli, but you could use asparagus, mushrooms, or bell peppers, too. Or you can completely leave out the veggies altogether, but I thought the broccoli tasted great.
The recipe calls for two onions, but I only used one onion instead of two. One of my kids isn't a big onion lover, and she was going to be eating this, and I thought two onions might be a bit much for her.
I also used a super easy pie crust recipe instead of the one used in the book. It came out just great, and took just a few minutes to put together and bake.
Recipe for Cowboy Quiche
For quiche crust:
1 1/2 cups all purpose flour
1 teaspoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk
For the quiche:
8 slices bacon, fried until chewy
2 yellow onions, sliced
2 tablespoons butter
1 1/2 cups heavy cream
salt and black pepper to taste
2 cups grated sharp cheddar cheese
To make crust, preheat oven to 400 degrees. Place all ingredients in pie plate. Stir together with a fork until blended. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and sides of crust. Bake for 15 minutes in oven, or until crust is golden brown.
To make the quiche, preheat oven to 400 degrees.
Chop up the cooked bacon into bite-sized pieces. In a heavy skillet, over medium heat, fry the onions in the butter until deep, golden brown, about 12-15 minutes.
Mix the eggs, cream, and salt and pepper in a bowl. Add the bacon, onions and cheese. Add 1 cup of veggies (if you choose to use any). Stir to combine.
Pour the filling into the pie shell, cover lightly with aluminum foil, and bake for 45 minutes. Remove the foil and bake for an additional 10 minutes.
Remove from the oven and allow to set for 10 minutes.
Serves about 8.
Quiche always seems so spring like to me, and I originally posted this last April.