Wednesday, July 29, 2015

Whats Cookin' Wednesday ~ Recipe Club!

What's Cookin' Wednesday...
Recipe Club!

Linking up with Andrea to share some recipes with ya'll !
Be sure to click through the recipe tab on the right of this page for lots more delicious recipes!
Today I'm sharing with you one I've done before but it's just oh so good that I had to share again!! So get your eggs ready for some....

Cowboy Quiche

Here is what you need:

1 whole Unbaked Pie Crust (enough For A Deep Dish Pan)
2 whole Yellow Onions, Sliced Thin
2 Tablespoons Butter
8 slices Bacon OR Diced up Ham
8 whole Large Eggs
1-1/2 cup Heavy Cream OR Half-and-Half
Salt & Pepper, to taste
2 cups Grated Sharp Cheddar Cheese

Here is what you do:

Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown.
Set aside to cool.
Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.
Or if using ham, dice up a ham steak (they are pre-cooked so just take out and chop up)
Preheat the oven to 400 degrees. Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan). OR you can use a store bought pie crust. I do this often because, well, it's just easier.
Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.
Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)
Remove from the oven and allow to sit for 10 to 15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!
This is a huge hit with my hubby. He LOVES this. I have used this base and made it with Jalapenos and cheddar, or broccoli and cheddar. You could throw any veggie or meat you want in there. I also slice it into portions and freeze it so we can "grab and go" for lunches at work or on the weekend. The flavors in this specific quiche are outrageous!
So go ahead and make it and let me know what you think!! 
And thanks Ree for being amazing and making awesome food!


  1. This sounds delicious and something my husband would absolutely house! Thanks for sharing!