Cowgirl Quiche Recipe 455

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COWBOY QUICHE

Provided by Ree Drummond : Food Network

Time 1h50m

Yield 10 servings

Number Of Ingredients 13



Cowboy Quiche image

Steps:

  • 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.
  • 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.

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
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

PIONEER WOMAN'S COWGIRL QUICHE

Mom and I are cooking one different recipe each week from The Pioneer Woman Cooks: Food From My Frontier cookbook and reporting out. If they are good, we will post them and if we don't like them we will not. I love quiche and needed to use some leeks that I had leftover that needed to be cooked so this was a perfect recipe to...

Provided by Sherry Blizzard

Categories     Savory Pies

Time 1h15m

Number Of Ingredients 9



Pioneer Woman's Cowgirl Quiche image

Steps:

  • 1. Preheat oven to 400 degrees F.
  • 2. Place quartered mushrooms on a baking sheet and roast for 15-20 minutes or until golden brown.
  • 3. Finely chop the cleaned leeks. Saute them over medium heat in butter for 8-10 minutes (or until they begin to brown slightly and caramelize).
  • 4. In a bowl, whisk the eggs and cream together, stir in the cooled mushrooms, leeks, cheese, prosciutto, salt and pepper
  • 5. Pour into a pie shell, cover loosely with foil and bake for 45 minutes at 400. Remove the foil and continue baking for an additional 10 minutes.
  • 6. Remove from the oven and allow it to sit 10 minutes before cutting. (*a variation she provides but I didn't do includes stirring in 2 tablespoons of Pesto into the quiche mixture before baking.)

16 oz white mushrooms, cleaned and cut into quarters
2 medium leeks, washed thoroughly and chopped
2 Tbsp butter
8 eggs
1 1/2 c heavy cream
2 c swiss cheese, grated
salt and pepper
8 slice prosciutto (thin slices-rough chop) or good ham
1 9" pie crust or crust for a deep dish pie

COUNTRY QUICHE

Provided by Trisha Yearwood

Categories     main-dish

Time 50m

Yield 16 servings

Number Of Ingredients 7



Country Quiche image

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve.
  • In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.

1 pound ground pork sausage with sage
1 teaspoon baking powder
20 grape tomatoes, sliced in half and sprinkled with salt
6 large eggs
10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
Salt and pepper
Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients)

COWBOY QUICHE RECIPE

Provided by Rodney Henry, Food Network Star Season 9 Finalist

Time 1h50m

Yield 2 quiches

Number Of Ingredients 18



Cowboy Quiche Recipe image

Steps:

  • Preheat a convection oven to 350 degrees F. On large metal tray lined with parchment paper, add the potatoes, onions and jalapeno. Pour some of the melted butter generously over the vegetables and sprinkle with salt and pepper, to taste. Bake until the vegetables are golden brown and soft, about 15 minutes.
  • On separate large metal tray lined with parchment paper, add the mushrooms. Pour over some more of the melted butter and put in oven for 5 minutes.
  • Arrange the bacon strips on a large metal tray and bake until crispy, about 8 minutes. Remove from the oven and chop.
  • Add the diced ham to an oven-proof skillet and bake for 8 minutes.
  • Preheat the oven to 350 degrees F.
  • Once all of the roasted ingredients are cooked, put the potatoes, onions, jalapeno, mushrooms, crispy bacon bits and ham in large bowl. Add the raw green and red peppers, along with the cheeses. Mix thoroughly.
  • In separate large bowl, whisk the eggs, milk, heavy cream, 1 teaspoon salt, 1 teaspoon black pepper and the nutmeg. Mix thoroughly.
  • In 2 pans with raw crust, add equal amounts of all of the solid ingredients. Pour in the egg mixture and bake for 35 minutes. Serve warm.

1 red potato with skin, sliced the short way
1 onion, finely diced
1/2 jalapeno, with seeds finely diced
1 stick butter, melted
Salt for seasoning, plus 1 teaspoon
Black pepper, for seasoning, plus 1 teaspoon
10 white mushrooms, sliced
5 to 7 strips bacon
1/2 cup diced ham
1/2 red pepper, diced
1/2 green pepper, diced
1/4 cup shredded sharp Cheddar
1/4 cup shredded Gruyere
6 eggs
12 ounces milk
1 pint heavy cream
1 teaspoon ground nutmeg
2 (9-inch) unbaked pie doughs

COWGIRL QUICHE RECIPE - (4.5/5)

Provided by grinder

Number Of Ingredients 14



Cowgirl Quiche Recipe - (4.5/5) image

Steps:

  • Preheat the oven to 400°F. FOR THE CHIVE CRUST: Lightly mix 2 cups of the flour with chives and salt in a mixing bowl or in the bowl of 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 the processor 2-3 times. Do not over-mix this flour; it should coat the clumps. Sprinkle 1/4 cup cold water over the dough and with your hands or a wooden spoon, mix until the dough holds together, then shape into 2 discs. (You'll only be using 1 disc for this recipe. You can wrap the additional dough in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer) Have ready 2 sheets of parchment paper that are each at least 12" square. Place one disc of dough between them. (If the dough is sticky for any reason, don't worry. Just sprinkle some flour on the parchment to get started. You shouldn't have to add much for it to stop sticking.) Starting at the center, roll the pin out to the edge. Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge. After a couple of rolls, lift the parchment paper away from the dough to loosen and then replace the parchment. Flip the whole thing and loosen the other paper sheet. Continue rolling until the dough is large enough for your pie pan. FOR THE FILLING: Slice leeks thinly, and then soak in cold water for 10 minutes to remove any grit or dirt. Drain well. Put mushrooms on a large baking sheet. Roast until golden brown, 15-20 minutes. Set aside. Meanwhile, in a large skillet over med-heat, sauté leeks in the butter until golden brown and beginning to caramelize, 8-10 minutes. Set aside. For the quiche base, add the cream and eggs to a medium bowl and whisk them to combine. Stir in leeks, mushrooms, grated cheese and some salt and pepper. Mix in the pesto and prosciutto. The mixture should be very thick! Pour mixture into the pie shell, then cover loosely with a sheet of aluminum foil to prevent it from getting too brown on top. Bake 45 minutes, then remove the foil and bake for an additional 10 minutes. Remove from the oven and allow it to sit at least 10 minutes before serving. Place quiche on a cutting board and slice wedges with a serrated knife.

2 1/2 cups all-purpose or pastry flour, plus more if needed for rolling
1 tablespoon chives, chopped
1 teaspoon salt
2 sticks cold unsalted butter, cut in chunks
2 leeks, tops, bottoms trimmed, cut in half lengthwise
16 ounces white mushrooms, washed and sliced
2 tablespoons unsalted butter
1 cup heavy cream
8 large eggs
2 cups Swiss cheese, grated
Salt, to taste
Black pepper, freshly ground
1 tablespoon pesto
8 thin slices prosciutto or any good ham, chopped

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