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.
