Ingredients for Cowboy Quiche 2
- Unbaked Pie Shell
- Yellow Onions
- 2 tablespoons butter
- 6 slices bacon, cooked until crispy
- 6 large eggs
- Heavy Cream
- Salt And Pepper
- Sharp Cheddar Cheese
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How to Make Cowboy Quiche 2
- **Caramelize the Onions:** In a large skillet, melt butter over medium-low heat. Add sliced onions and cook for 15-20 minutes, stirring occasionally, until deeply golden brown. Set aside to cool.
- **Cook the Bacon:** Cook bacon until crispy. Chop into large bite-sized pieces and set aside to cool.
- **Preheat Oven & Prep Crust:** Preheat oven to 400°F (200°C). Roll out pie crust and gently press it into a large fluted deep tart pan.
- **Whisk Egg Mixture:** In a large bowl, whisk together eggs, heavy cream, salt, and pepper. Stir in the caramelized onions, cooked bacon, and shredded cheese.
- **Assemble & Bake:** Pour the egg mixture into the prepared pie crust. Place the tart pan on a rimmed baking sheet.
- **Blind Bake (Optional):** For a crispier crust, you can optionally blind bake the crust for 10 minutes before adding the filling.
- **Bake Covered:** Cover the quiche loosely with aluminum foil and bake for 40-45 minutes.
- **Bake Uncovered:** Remove foil and continue baking for 10-15 minutes, or until the quiche is set and the crust is golden brown. The center should be just slightly jiggly.
- **Cool & Serve:** Remove from oven and let cool for 10-15 minutes before carefully removing from the tart pan (if using). Cut into slices with a sharp serrated knife and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
5g
Fat
90g
Carbs
3g
