Cowboy quiche with cheddar, bacon and fried onions

Votes: 3

Time: 1 hour 50 min.
Complexity: easily
Servings: 10

This wonderfully tender quiche, served on a crumbly crust, is filled with bacon bits, sweet and spicy fried onions, and cheddar. All the filling ingredients are mixed with eggs and heavy cream and then spread over the crust in a deep pie dish. Bake until the creamy filling is set and the crust is golden brown. Perfect for breakfast, lunch, or dinner. The quiche dough can be made ahead of time and stored in the refrigerator or freezer. The stated amounts of dough ingredients make two pie crusts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Kish

1 sheet of pie dough, see recipe below
Premium flour for work
8 fried slices of bacon
2 onions, thinly sliced
2 tablespoons salted butter
8 large eggs
1.5 cups heavy cream
2 cups grated sharp cheddar
Special equipment: pie pan

Pie dough

2.5 cups of all-purpose flour or baking flour
1 teaspoon coarse salt
1 tbsp. sugar
220 g chilled salted butter, cut into pieces

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, bacon, cheddar cheese, eggs, cream

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Roll out the pie dough on a floured work surface. Carefully place it in a deep pie pan and press it evenly into the bottom and sides. Trim off any excess dough.

Cut the bacon into bite-sized pieces. In a heavy-bottomed skillet over medium-low heat, sauté the onion in butter until dark golden brown, 12-15 minutes. Meanwhile, in a large bowl, whisk together the eggs, cream, and some salt and black pepper. Add the bacon, onion, and cheese and toss to combine.
Spread the mixture over the pie crust. Cover loosely with aluminum foil, place on a baking sheet, and bake for 45 minutes.
Remove the foil and bake until the quiche is set and the crust is golden brown, about 10 more minutes. Let it rest for another 10 minutes. This quiche is fit for a king or a cowboy!
Pie dough

In a bowl or food processor, combine 2 cups of flour with the salt and sugar. Using a pastry blade or pulse the food processor, pulse the butter into the flour. The mixture should resemble coarse crumbs and begin to form clumps.

Add the remaining 0.5 cups of flour and lightly stir or beat two or three times to avoid overmixing. Transfer to a bowl. Sprinkle the dough with 1/4 cup of cold water and mix with your hands or a wooden spoon until it comes together. Form the dough into two disks.

Wrap the discs individually in plastic wrap and refrigerate until ready to use. The dough can also be frozen for up to 6 months..

Exit: 2 layers of dough 22 cm.