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
