Before we dive into the buttery crusts and smoky fillings, can I just say how grateful I am that you're here? 💛 If you’ve ever craved something warm, filling, and rich with flavor — something that feels like home no matter where you are — this Cowboy Quiche is your new brunch best friend.
Think of it as quiche Lorraine’s rugged cousin. It's bold, creamy, unapologetically rich, and packed with big flavors like thick-cut bacon, sharp cheddar, and a touch of smoked paprika. Whether you’re feeding a crowd at brunch or just making something extra special for the weekend, this Cowboy Quiche is here to deliver comfort by the slice.
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🐴 What Is Cowboy Quiche?
Cowboy Quiche is a hearty, indulgent spin on traditional French quiche. Where classic versions lean light and veggie-forward, this Western-inspired variation brings in thick smoky bacon, sharp cheddar, and rich cream, all nestled inside a flaky, buttery crust.
It’s the kind of breakfast-meets-lunch dish that makes you want to pour a second cup of coffee, kick your feet up, and go back for just one more slice.
I promised you bold — and this delivers.
🧡 Why You'll Love This Quiche
- 🥓 Packed with bacon – because cowboy food doesn’t mess around
- 🧀 Loaded with cheese – cheddar and Swiss for double flavor
- 🥧 Buttery crust – homemade or store-bought, both work beautifully
- 🍳 Make-ahead friendly – perfect for brunch prep or leftovers
- 🌾 Comforting and rustic – it just feels like Sunday morning on a plate
🔥 What It Tastes Like
Imagine the richness of a cheesy omelet, the savory notes of crispy bacon, and the silkiness of a custard — all tucked into a golden, buttery crust. There’s a smoky whisper from the paprika, a savory edge from the onion, and every bite is pure satisfaction. Anything but dainty. This is comfort food with boots on.
🛒 Ingredients You’ll Need
🥧 For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 3–4 tablespoons ice water
Shortcut Tip: You can use a deep-dish store-bought pie crust if you’re in a pinch — no shame in the easy game!
🍳 For the Filling:
- 6 slices thick-cut bacon, cooked and chopped
- 1 cup sharp cheddar cheese, grated
- 1 cup Swiss or Gruyère cheese, grated
- 1 small onion, finely diced
- 4 large eggs
- 1 ½ cups heavy cream (or half-and-half for a lighter version)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional but recommended!)
- 2 tablespoons fresh parsley, chopped (for garnish)
🧂 Optional Additions & Variations
- Add roasted jalapeños or green chilies for a Southwestern flair.
- Use chopped ham instead of bacon for a milder option.
- Toss in spinach or sautéed mushrooms for extra veggies.
- Try pepper jack cheese for a spicy kick.
🥄 Step-by-Step Instructions
Step 1: Make the Crust (or Prep Store-Bought)
In a large bowl, whisk together flour and salt. Add chilled butter and use a pastry cutter or fingers to blend until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, just until dough holds together.
Form into a disk, wrap in plastic, and chill for at least 30 minutes. Then roll out, fit into a 9-inch pie dish, and trim the edges. Chill again while prepping the filling.
Shortcut: Use a deep-dish frozen pie shell. Just thaw and go.
Step 2: Preheat & Cook Bacon
Preheat oven to 375°F (190°C).
Cook bacon until crisp. Drain and chop into bite-sized pieces. Set aside.
Step 3: Sauté Onions
In a skillet with a little bacon drippings (or butter), cook diced onion until soft and golden — about 5 minutes.
Step 4: Assemble the Filling
In a large bowl, whisk together eggs, heavy cream, salt, pepper, and paprika.
Add in the sautéed onion, chopped bacon, and both cheeses. Stir to combine.
Step 5: Fill & Bake
Pour the mixture into your prepared crust. Spread evenly.
Bake in the preheated oven for 35–45 minutes, or until the center is set and the top is lightly golden.
Pro Tip: If the edges of the crust brown too quickly, cover them with foil or a pie shield halfway through baking.
Step 6: Cool & Garnish
Let the quiche cool for at least 10–15 minutes before slicing. Garnish with fresh parsley for a pop of color and freshness.
🍽️ What to Serve with Cowboy Quiche
Complete your brunch or breakfast-for-dinner spread with:
- Roasted breakfast potatoes
- Simple mixed greens salad
- Fruit salad with honey-lime dressing
- Buttermilk biscuits or cornbread muffins
- Iced coffee or sweet tea
🧊 Storage & Reheating Tips
- Fridge: Store leftovers covered for up to 4 days.
- Reheat: Warm slices in a 350°F oven for 10–12 minutes or microwave for a quick fix.
- Freezer: Bake, cool, and wrap tightly. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
❓ Frequently Asked Questions (FAQ)
Can I make this ahead of time?
Yes! You can assemble the quiche a day ahead and refrigerate. Bake it the next day for fresh flavor and perfect texture.
What’s the best cheese combo?
Sharp cheddar gives bite, and Swiss or Gruyère adds melty richness. You can also use Monterey Jack, Fontina, or even a little goat cheese.
Can I use milk instead of cream?
You can, but the quiche won’t be as rich or set as firmly. Half-and-half is a good compromise.
Why is it called Cowboy Quiche?
It’s a tongue-in-cheek name made popular by chef Ree Drummond — a nod to heartier, meatier versions of classic French dishes fit for ranch hands and cowboy appetites.
✨ Final Thoughts
This Cowboy Quiche is unapologetically bold, cheesy, and full of soul. It’s got that just-right mix of rustic and refined — the kind of dish that looks impressive but feels like home. Whether you’re serving it for Sunday brunch, Christmas morning, or just a cozy weekend in, I hope it becomes a go-to in your kitchen too.
One bite and you’ll see — this isn’t your average quiche.
🧁 More Brunch Recipes You’ll Love
- Buttermilk Coconut Cake – A Southern slice of sweet comfort
- Savory Ham & Cheese Croissant Bake – Overnight magic in a casserole dish
- Sweet & Crunchy Butterfinger Balls – Dessert meets candy in no-bake form
- Classic Deviled Eggs – With a creamy twist that always disappears first
📸 Let’s Keep the Kitchen Conversation Going!
Have you made this Cowboy Quiche? I’d love to see it!
📸 Tag your creations on Instagram or Pinterest with #CowboyQuicheLove
💬 Or leave a comment below — your tips, reviews, and spins on the recipe make this space even better.
🧮 Nutritional Information (Approx. per serving, based on 8 slices)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Protein | 14g |
| Carbs | 18g |
| Fat | 34g |
| Fiber | 1g |
| Sugar | 2g |
Thanks for riding along today in this flavor-packed journey. 🤠
'Til next time — keep your crusts buttery and your breakfasts bold!
With gratitude and melted cheese,
Grace
Cowboy Quiche
Ingredients
Method
- In a large bowl, whisk together flour and salt. Add chilled butter and use a pastry cutter or fingers to blend until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, just until dough holds together.
- Form into a disk, wrap in plastic, and chill for at least 30 minutes. Then roll out, fit into a 9-inch pie dish, and trim the edges. Chill again while prepping the filling.
- Preheat oven to 375°F (190°C).
- Cook bacon until crisp. Drain and chop into bite-sized pieces. Set aside.
- In a skillet with a little bacon drippings (or butter), cook diced onion until soft and golden — about 5 minutes.
- In a large bowl, whisk together eggs, heavy cream, salt, pepper, and paprika.
- Add in the sautéed onion, chopped bacon, and both cheeses. Stir to combine.
- Pour the mixture into your prepared crust. Spread evenly.
- Bake in the preheated oven for 35–45 minutes, or until the center is set and the top is lightly golden.
- If the edges of the crust brown too quickly, cover them with foil or a pie shield halfway through baking.
- Let the quiche cool for at least 10–15 minutes before slicing. Garnish with fresh parsley for a pop of color and freshness.
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