Pioneer Woman Quiche (Bacon Quiche Recipe)

An image of a bacon and cheese quiche on a cooling rack.

4.77 from 38 votes

Pioneer Woman Quiche (Bacon Quiche Recipe)

The Pioneer Woman's Cowboy Quiche is a deep dish take on the high falutin' sounding quiche lorraine, with plenty of smoky bacon, sweet caramelized onions, and savory cheddar cheese to satisfy any hungry stomach, whether it's at breakfast, brunch, or dinner!

Prep Time30

Cook Time1

Total Time1 30

Course: Savory Breakfast

Cuisine: American

Servings: -10 servings

Calories: 564kcal

Author: Amy Nash

Ingredients

1 unbaked pie crust
2 medium yellow onions, sliced
2 Tablespoons salted butter
8 slices bacon, chopped
8 large eggs
1 ½ cups heavy cream or half-and-half
¾ teaspoon salt
¼ teaspoon black pepper
2 cups grated cheddar cheese

Instructions

Preheat oven to 400°F. Make the pie crust and roll it out. Line a deep dish pie plate with it, crimping the edges, then keep it in the fridge until ready to fill.
Melt the butter in a large skillet over medium-low heat. Add the onions and cook, stirring every five minutes or so, for about 20 minutes until the onions are nicely caramelized and golden brown. Transfer to a bowl and set aside.
Increase the heat to medium-high and add the chopped bacon to the same skillet. Cook the bacon, then remove from the pan with a slotted spoon and add it to the onions while you make the rest of the filling.
In a large bowl, whisk together the eggs, cream, salt, and pepper. Add the caramelized onions, cooked bacon, and grated cheese, then pour into the prepared pie crust.
Carefully transfer to the oven and bake for 45 minutes covered loosely with foil. Remove the foil and continue to bake for another 15 minutes until mostly set and the crust is golden brown. It's okay if the quiche is still ever-so-slightly wobbly in the center as it will continue to set as it cools.
Let cool for at least 15 minutes before slicing and serving warm, or cool completely and serve cold.

Notes

Be sure to use a deep dish pie plate! If using a store-bought crust in a shallower pie dish, you can make two quiches from this filling recipe and freeze one for later.
Make-ahead and freezing instructions: The quiche can be made up to 3 days in advance and kept in the refrigerator, or baked and frozen for 3-4 months. Just thaw overnight in the fridge, then let sit at room temperature for 1 hour before serving (I don't like cold-cold quiche) or warm in the oven before serving.

Recipe source: The Pioneer Woman.

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