Pioneer Woman Cowboy Quiche Recipe

Pioneer Woman Cowboy Quiche is a deep-dish, cheesy, bacon-loaded, eggy breakfast pie that’s hearty enough for dinner. The sweet caramelised onions balance out the smoky bacon, and the whole thing bakes into a creamy, golden monster of comfort. Great for weekends, leftovers, or feeding a crowd without losing your mind.

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Ingredients Needed

• 1 whole unbaked pie crust: deep dish — store-bought is fine, I’ve done both.
• 2 whole yellow onions, sliced: these caramelise down into sweet gold. Don’t skip ‘em.
• 2 tbsp butter: for the onions — you could use oil, but why would you?
• 8 slices bacon: cooked chewy, not crunchy — makes it meaty without crumbling.
• 8 large eggs: this is your custard base. Room temp = better texture.
• 1½ cups heavy cream or half-and-half: go full cream if you’re bold.
• Salt and pepper, to taste: I never measure this, just taste the mix.
• 2 cups grated sharp cheddar cheese: strong flavour, melts beautifully. Sub with Gruyère if you’re fancy.

How To Make Pioneer Woman Cowboy Quiche

Caramelise the Onions:
Low and slow, yeah? Slice the onions, cook them in butter over medium-low heat for 20 minutes, maybe more. Stir every so often — they should turn deep golden, soft, almost jammy. This is the soul of the dish.

Cook the Bacon:
Fry it till chewy, not crispy — you want bite, not bacon dust. Set aside, chop into big chunks once cool. Try not to eat all of it while waiting. (I fail this part often.)

Prep the Crust:
Preheat oven to 400°F. Roll out the pie crust and press it into a deep tart or pie pan. Flute the edges if you’re feeling cute. Don’t worry if it’s uneven. Rustic = character.

Mix the Filling:
Whisk eggs, cream, salt, and pepper in a big bowl. Stir in cooled onions, bacon, and cheese. It should smell like brunch dreams and farmer’s markets. Pour this into your crust.

Bake It:
Place pan on a baking sheet (trust me, it can bubble over), cover loosely with foil, and bake for 40–45 minutes. Then remove foil and bake another 10–15 until the top’s set and golden. Slight jiggle in the centre is okay — it’ll firm up as it cools.

Let It Rest:
Resist the urge to slice right in. Let it sit 10–15 minutes or everything will just ooze. Cut with a sharp serrated knife. Try not to hum while eating. Or do.

Recipe Tips

• You must let it rest after baking — or it’ll fall apart.
• Use heavy cream for the richest texture. Half-and-half works, just slightly lighter.
• For vegetarians: swap bacon with sautéed mushrooms or sun-dried tomatoes.
• Serve it warm or room temp — good both ways. Next-day leftovers are divine.

How to Store & Reheat

• Room Temperature: Cool no more than 2 hours before refrigerating.
• Fridge: Store slices in a sealed container for 3–4 days.
• Freezer: Wrap tightly, freeze up to 2 months. Reheat in oven or air fryer until warmed through.

Nutrition Facts (Approx. per serving)

• Calories: 480
• Sodium: 620mg
• Protein: 18g
• Fat: 38g
• Carbs: 18g
• Fibre: 1g
• Sugar: 4g

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