Cowboy Quiche
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 630
- Total Fat
- 49
- Saturated Fat
- 27
- Carbohydrates
- 34
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 14
- Cholesterol
- 273
- Sodium
- 448
- Total: 1 hr 50 min (includes cooling time)
- Active: 35 min
Ingredients
1 unbaked Pam's Pie Crust, recipe follows
All-purpose flour, for rolling
8 slices bacon, fried until chewy
2 yellow onions, sliced
2 tablespoons salted butter
8 large eggs
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
2 cups grated sharp Cheddar
Pam's Pie Crust:
2 1/2 cups all-purpose or pastry flour
1 teaspoon kosher salt
1 tablespoon sugar
1 cup (2 sticks) cold salted butter, cut into chunks
Directions
Special equipment:
a deep-dish pie pan- Preheat the oven to 400 degrees F.
- Roll out the pie dough on a floured surface. Gently lay it in a deep-dish pie pan and press it into the grooves of the pan. Cut off the excess. Set aside.
- Chop up the bacon into bite-sized pieces.
- Fry the onions in the butter in a heavy skillet over medium-low heat until deep golden brown, 12 to 15 minutes.
- Meanwhile, mix the eggs, cream and some salt and pepper together in a large bowl. Add the bacon, onions and cheese and stir to combine.
- Pour the mixture into the pie shell. Cover lightly with aluminium foil, place on a sheet pan and bake for 45 minutes.
- Remove foil and bake until the quiche is set and the crust is golden brown, about 10 minutes more.
- Allow to sit for 10 minutes. Fit for a king or a cowboy.
Pam's Pie Crust:
- Lightly mix 2 cups of the flour with the salt and sugar in a mixing bowl or a food processor. Cut the butter into the flour using a pastry cutter or by pulsing the food processor. (The mixture should look like large crumbs and begin to cling together in clumps.)
- Add the remaining 1/2 cup flour and mix lightly or pulse two or three times so as not to overmix the flour. Tip into a bowl. Sprinkle 1/4 cup cold water over the dough and mix with your hands or a wooden spoon until the dough holds together. Shape the dough into two discs.
- Wrap the dough in plastic wrap and store in the fridge until ready to use. It can also be frozen for up to 6 months.