Cowboy Quiche is a hearty bacon, onion, egg, and cheddar quiche baked in a flaky pie crust. It is simple enough for a weekend breakfast but substantial enough for brunch, holidays, or breakfast-for-dinner.
Why You’ll Love This Cowboy Quiche
This quiche does not rely on a long list of vegetables or complicated fillings. The flavor comes from three things that work especially well together: deeply browned onions, smoky bacon, and sharp cheddar.
The onions take a little time, but they are worth it. Cooking them slowly until golden brings out their sweetness and keeps the quiche from tasting flat.
Ingredient Notes
- Pie crust: A store-bought crust is fine when you want to save time. Keep it chilled until you are ready to fill it.
- Yellow onions: Cook them slowly rather than trying to brown them fast. You want soft, sweet onions instead of scorched edges.
- Bacon: Cook it until chewy-crisp. It will continue cooking a little in the oven.
- Eggs and cream: These form the custard. Half-and-half can be used in place of heavy cream for a slightly lighter texture.
- Sharp cheddar: The stronger flavor stands up well to the bacon and onions.
Tips for a Better Quiche
- Let the cooked onions cool slightly before adding them to the eggs so they do not start cooking the custard in the bowl.
- Place the pie pan on a rimmed baking sheet before filling it. That makes it much easier to move a full quiche in and out of the oven.
- Cover the quiche lightly at first so the crust does not get too dark before the center is set.
- Let it rest before slicing. A short rest helps the filling set and gives you cleaner slices.
Make Ahead and Storage
You can cook the bacon and onions a day ahead and refrigerate them separately. Leftover quiche keeps well in the refrigerator for up to 4 days. Reheat individual slices gently in the oven, air fryer, or microwave until hot.
What to Serve With Cowboy Quiche
For brunch, serve it with fruit, a simple salad, or Crispy Cheesy Hash Browns. If you are building a bigger country-style breakfast, add Sausage Gravy and biscuits. You can also browse more easy breakfast recipes.
Frequently Asked Questions
How do I know when quiche is done?
The center should look set rather than liquid, with just a slight jiggle when the pan is moved. It will continue to firm as it rests.
Can I use half-and-half instead of heavy cream?
Yes. The published recipe allows either one. Heavy cream gives a richer custard, while half-and-half makes it a little lighter.
Ingredients
- 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
How to Make Cowboy Quiche
- Preheat the oven to 400°F.
- Melt the butter in a large skillet over medium-low heat. Cook the onions for 15 to 20 minutes, stirring occasionally, until deep golden brown. Set aside to cool.
- Cook the bacon until chewy-crisp, chop into bite-size pieces, and set aside.
- Fit the pie crust into a pie pan.
- Whisk the eggs, cream, salt, and pepper. Stir in the onions, bacon, and cheddar.
- Pour the filling into the crust, cover lightly with foil, place on a rimmed baking sheet, and bake for 45 minutes.
- Remove the foil and bake another 10 to 15 minutes, until golden and set.
- Rest for 10 to 15 minutes before slicing.
