Tag Archives: eggs

Cowboy Quiche (aka Bacon and Sharp Cheddar Quiche with Caramelized Onions)

7 Nov

You are in luck.  I own both the Pioneer Woman’s cookbooks.  And reading her cookbooks is the only way you will find this gem of a recipe.  It’s not on her website; I checked.  It’s not on the Food Network site; I checked.

So, you found it here first, my friends, but all credit must go to Ree.  Another winner from her recipe box.

Melt-in-your-mouth lovely.  With the homiest of ingredients.

Cowboy Quiche

This Cowboy Quiche is one that should make it into your recipe box.  It’ll be on our table regularly.  I mean, who would have thought bacon and caramelized onions and cream and sharp cheddar could be so delicious?

I jest, of course.  We are born knowing these foods are delicious.  My fourteen-month old gobbled up an entire slice.  (Except he wasn’t a big fan of the homemade crust.  What’s up with that?)

Hold on.  I must amend a statement.  This quiche will be on our table regularly, so long as we are also regularly hitting the pavement in our running shoes.  My only issue is its title: Cowboy Quiche.  It conjures images of strong, husky men wearing plaid shirts, hunkered down at a split-pine table.  Not a bad image, admittedly, but girls can eat this quiche, too.  Girls like me with an appetite for rich, indulgent foods and a convenient ability to selectively ignore obvious calorie counts.

Now, I will admit, I do have a little trouble with the actual execution of quiches.  They never bake for me in the suggested time.  For instance, this quiche is supposed to bake 45 minutes.  Mine took 1.5 hours, no joke.  So you might want to consider baking this well before you plan to eat it.  You can always recover it with foil to keep it semi-warm, and it is absolutely amazing even at room temperature.

Maybe if I didn’t have to bake it an additional 45 minutes, it wouldn’t have been quite so brown on top.  But then maybe it wouldn’t have tasted quite so lovely.  We all know that’s when cheese and eggs start to take on an epic taste all their own.

Cowboy Quiche
or, to more aptly describe it, my lengthy title “Bacon and Sharp Cheddar Quiche with Caramelized Onions”

Makes 8-12 slices (I suppose it depends on whether you’re feeding actual cowboys, or just girls who like to eat, or a small toddler, or a combination)

1 deep-dish pie crust
8 slices bacon, fried until chewy (preferably thick-cut)
2 yellow onions, sliced
2 Tbsp butter
8 eggs
1 1/2 c heavy cream
salt and pepper, to taste
2 c hand-grated sharp cheddar

Preheat oven to 400.

Roll out the pie dough and lay gently in a large tart or deep dish pie pan; press into grooves and trim as needed.  Set aside (don’t bake!  I wanted to bake at this point… but don’t!).

Chop the fried bacon into small bite-sized pieces.  In a heavy skillet or pot over medium-low heat, caramelize the onions in butter until deep golden brown.  Set aside to cool.

Mix the eggs, cream, salt and pepper in a large bowl.  Add the bacon, onions, and cheese; stir to combine.  At this point, you can refrigerate the mixture up to 3 days before using.

If you wish to bake immediately, pour into pie shell.  Cover lightly with foil and bake for 45 minutes (or 105 minutes, whatever…).  Remove the foil and bake for an additional 10 minutes, or until the quiche is set, jiggling very little when shaken, and the crust is golden brown.  Remove from oven when done and allow to sit for 10 minutes.

DELISH.  Enjoy!


Cheesy Broccoli Quiche

9 Oct

Cheesy Broccoli Quiche

This is a surefire winner.  It scores on all counts.

It’s easy.  Mix a bunch of stuff together and bake.

It’s cheap.  No unusual ingredients – in fact, it calls for ingredients you probably already have on hand.  And you won’t use 1/3 of that bag of broccoli, to leave the rest to gather ice crystals in your freezer – you use it all.

It’s cheesy.  Cheese can cover a multitude of offenses for picky eaters, despite what non-dairy argumentists might have to say against it!

I think maybe I just made up a word: argumentist.  I like it.  Try to work that into your conversation in the next day or so, and see what kind of reaction you get.

P.S. I feel a little bad passing this recipe on, truly.  It’s so cheesy that what could have been a healthy, veggie-packed dish… is not.  I thought about suggesting replacing half the cheeses with veggies like shredded zucchini, diced frozen carrots, pureed squash, chopped spinah=ch.  But then it couldn’t really be called “cheesy” broccoli quiche.  It would be more akin to a “veggie” quiche.  So make this when you have overnight company some weekend.  Let your guests help you eat it.  Serve it with a salad or on some greens, to ease any remorse you might feel.  And then move on to find that perfect Veggie Quiche.  I’m on the lookout, too!

With no further ado, the recipe…

Cheesy Broccoli Quiche
serves 8-10
(originally from allrecipes.com, I believe)

2 c. milk
4 large eggs
3/4 c. Bisquick (or other baking mix)
1/4 c. butter or margarine, softened
1 c. grated Parmesan cheese
1-10 oz. pkg. chopped frozen broccoli, thawed and drained
1 c. diced cooked ham
8 oz. finely shredded cheddar cheese (I used sharp)

Preheat oven to 375.  Lightly grease a 10″ quiche dish.  (I don’t have a quiche dish, so I used a 10″ springform pan.  It worked well, but if you do the same, remember to encase it in a couple layers of foil to prevent any liquid from leaking out the bottom into your oven.)

In a large bowl, beat together milk, eggs, baking mix, butter and Parmesan cheese.  Batter will be lumpy.  Stir in broccoli, ham and cheddar cheese.  Pour into prepared quiche dish.

Bake for 50 minutes, or until the eggs are set and top is golden brown.  Test by inserting a knife or pick into the center.  I had to bake mine closer to 60-65 minutes.

Black Bean Frittata… with salsa, of course

29 Mar

My mom keeps chickens.  When she started this little enterprise, we all laughed a little.  What a country thing to do!  Couldn’t she fight the prototype a bit?  Then my dad built her an ever-so-slightly slanted chicken coop, and we knew it was just beginning.

That was about 7 years ago, and since then mom has nurtured many, many hens.  They thrive under her diligent care and kind administration of grasshoppers and raw veggie scraps.  They live well, roam free for part of most days, and die only of natural causes.  These chickens are for eggs, people, for eggs.

We don’t laugh at this inclination to be a Chicken Lady anymore.  Instead, we call in bi-monthly egg requests.  My refrigerator is rarely without at least six brown eggs with harder shells, more “alert” yolks, and far more flavor, than you’ll find in grocery-store eggs.  Not to make you envious.  Sorry about that.

So I have an abundance of farm-fresh, organic, humanely raised, mostly cage-free eggs.  I have a few favorite egg recipes (to note a couple:  a spectacular Asparagus and Goat Cheese Frittata, which I’ll be making just as soon as Mom gives me some asparagus, and the Barefoot Contessa’s Country French Omelet), but am actively looking for more.  I like variety.

This one, by Cooking Light, combines eggs with black beans, tortilla chips and salsa.  Unique!

Served with a side of fresh, steamed veggies, it’s perfect for dinner.  Top it with fresh chopped cilantro, a few healthy shakes of hot sauce, and your favorite salsa – homemade or storebough.

Black Bean Frittata

I revised the recipe just a bit, so my recipe is below…  You could salt the green onion/chip crust a bit before adding the eggs.

Black Bean Frittata
Makes 4 servings

  • 2 teaspoons canola oil
  • 1/4 cup chopped green onions
  • 2 ounces baked tortilla chips (about 2 cups), coarsely crushed
  • 4 large egg whites, lightly beaten
  • 3 large eggs, lightly beaten 
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 teaspoon Mrs. Dash Southwest Chipotle Seasoning
  • 1/2 teaspoon ground cumin
  • 1/4 cup (1 ounce) finely shredded, part-skim mozzarella cheese
  • 1/4 cup (1 ounce) finely shredded sharp cheddar cheese


  1. Preheat oven to 350.
  2. To prepare frittata, heat oil in a large skillet over medium heat. Add green onions and crushed chips; sauté 2 minutes. Remove from heat. Combine egg whites, eggs, beans and Mrs. Dash Seasoning; pour into skillet. Sprinkle with cumin.
  3. Place skillet in oven. Bake 15 minutes or until center is set. Sprinkle with cheese. Broil 20 seconds or until cheese melts.
  4. Cut into 4 wedges; serve with salsa.

Per Serving (salsa will add about 20 calories if you use about 1/4 cup):
300 calories
13.6 g fat (3.9 sat)
169 mg cholesterol
381 mg sodium
26.3 g carbohydrates
7.8 g fiber
2.3 g sugar
19.9 g protein