Pioneer Woman Cowgirl Quiche Recipe

This Pioneer Woman Cowgirl Quiche Recipe is a savory and cheesy recipe, which is made with tender leeks and salty prosciutto. It’s the perfect brunch recipe, ready in about 1 hour and 20 minutes.

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Pioneer Woman Cowgirl Quiche Recipe Ingredients

Chive Pie Crust

• 3 cups all-purpose or pastry flour, plus extra for rolling
• 1 tablespoon chopped chives
• 1 teaspoon salt
• 3/4 cup cold salted butter, cut into chunks
• 3/4 cup cold vegetable shortening, cut into chunks
• 1 tablespoon distilled white vinegar
• 1 large egg, lightly beaten

Filling

• 2 leeks, tops and bottoms trimmed, cut in half lengthwise
• 16 ounces white mushrooms, sliced
• 2 tablespoons salted butter
• 1 cup heavy cream
• 8 large eggs
• 2 cups grated Swiss cheese
• Salt and freshly ground black pepper
• 1 tablespoon pesto
• 8 thin slices prosciutto (or any good ham), chopped

How To Make Pioneer Woman Cowgirl Quiche

1. Make the pie crust: In a bowl, mix the flour, chives, and salt. Using a pastry cutter, cut in the cold butter and shortening until the mixture resembles small pebbles. In a small bowl, stir together the vinegar, beaten egg, and 5 tablespoons of cold water. Add this to the flour mixture and stir with a fork until a dough just forms.
2. Shape the crust: Shape the dough into 2 discs (you will only use one for this recipe; wrap and save the other). Roll out one disc of dough between two sheets of parchment paper until it’s large enough for your pie pan. Press the dough into the pan and trim the edges.
3. Prepare the vegetables: Preheat your oven to 400°F (200°C). Slice the leeks thinly, soak them in cold water for 10 minutes to remove any grit, then drain them well. Spread the sliced mushrooms on a baking sheet and roast for 15-20 minutes until golden brown.
4. Sauté the leeks: While the mushrooms roast, melt the butter in a skillet over medium heat. Add the drained leeks and cook, stirring, for 8-10 minutes until they are golden and caramelized.
5. Mix the filling: In a large bowl, whisk together the heavy cream and eggs. Stir in the caramelized leeks, roasted mushrooms, grated Swiss cheese, salt, pepper, pesto, and chopped prosciutto.
6. Assemble and bake: Pour the filling into the prepared pie shell. Cover the quiche loosely with aluminum foil. Bake for 45 minutes. Remove the foil and bake for an additional 10 minutes, until the center is just set.
7. Rest and serve: Let the quiche cool for at least 10 minutes before slicing and serving.

Recipe Tips

• How do I keep my quiche from being watery? The key is to pre-roast the mushrooms. This cooks out their excess moisture before they go into the filling, which is the number one secret to preventing a soggy quiche.
• How do I get a flaky pie crust? Use very cold butter and shortening. The cold fat creates steam pockets as the crust bakes, which results in a wonderfully flaky texture. Don’t overwork the dough.
• How do I properly clean leeks? Leeks are notorious for trapping dirt and grit between their layers. Slicing them and then soaking them in a bowl of cold water for about 10 minutes is the best way to ensure all the grit falls to the bottom.
• Why let the quiche rest after baking? This is a crucial step. Letting the quiche cool for at least 10 minutes allows the custard filling to set up properly. If you slice into it right out of the oven, it will be runny.

What To Serve With Cowgirl Quiche

This hearty quiche is a perfect centerpiece for a brunch or a light lunch. It pairs beautifully with:

• A simple green salad with a light vinaigrette
• A fresh fruit salad, especially with grapes or melon
• A side of roasted asparagus
• A mimosa or a hot cup of coffee

How To Store Cowgirl Quiche

Refrigerate: Store leftover quiche covered in the refrigerator for up to 4 days. Reheat: Reheat individual slices in a 350°F (175°C) oven or toaster oven for about 10-15 minutes until warmed through. The microwave will also work but can make the crust less crisp.

Cowgirl Quiche Nutrition Facts

• Calories: 400 kcal
• Carbohydrates: 35g
• Protein: 20g
• Fat: 20g
• Saturated Fat: 12g
• Sodium: 850mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Sausage Quiche Recipe
• Pioneer Woman Cowboy Quiche Recipe
• Pioneer Woman Pie Crust Recipe