Pioneer Woman Quiche (Bacon Quiche Recipe)
User Reviews
4.8
Pioneer Woman Quiche (Bacon Quiche Recipe)
Description
The Pioneer Woman Quiche combines a buttery pie crust with a filling of caramelized yellow onions and cooked chopped bacon, both providing sweetness and smoky savory notes. A custard made from eggs and heavy cream (or half-and-half) binds the ingredients, with seasoning of salt and pepper to balance flavors. Sharp cheddar cheese adds a tangy richness to the filling.
Cooking the onions slowly until golden allows their natural sugars to develop fully, while cooking bacon in the same pan adds a base of rendered fat and flavor. Baking covered and then uncovered ensures a mostly set custard and golden crust, with slight jiggle acceptable in the center.
This quiche can be served warm or at room temperature and works well for brunch, lunch, or a light dinner. Using a deep-dish pie plate ensures enough filling and a satisfying thickness. Making extra and freezing is possible, with proper thawing and reheating instructions making it convenient for future meals.
Adjustments in pie dish depth or crust type may require modifying portions accordingly. The caramelized onions and bacon are key to the distinctive flavor profile of this quiche.
Ingredients
- 1 pie crust unbaked
- 2 medium onion sliced, yellow
- 2 Tablespoons butter salted
- 8 lices Bacon chopped
- 8 egg large
- 1 1/2 cups heavy cream or half-and-half
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cheddar cheese grated
Instructions
- Preheat oven to 400°F. Make the pie crust and roll it out. Line a deep dish pie plate with it, crimping the edges, then keep it in the fridge until ready to fill.
- Melt the butter in a large skillet over medium-low heat. Add the onions and cook, stirring every five minutes or so, for about 20 minutes until the onions are nicely caramelized and golden brown. Transfer to a bowl and set aside.
- Increase the heat to medium-high and add the chopped bacon to the same skillet. Cook the bacon, then remove from the pan with a slotted spoon and add it to the onions while you make the rest of the filling.
- In a large bowl, whisk together the eggs, cream, salt, and pepper. Add the caramelized onions, cooked bacon, and grated cheese, then pour into the prepared pie crust.
- Carefully transfer to the oven and bake for 45 minutes covered loosely with foil. Remove the foil and continue to bake for another 15 minutes until mostly set and the crust is golden brown. It's okay if the quiche is still ever-so-slightly wobbly in the center as it will continue to set as it cools.
- Let cool for at least 15 minutes before slicing and serving warm, or cool completely and serve cold.
Notes
- Use a deep-dish pie plate to hold the full filling amount; a shallow dish may require splitting the filling between two quiches.
- Make the quiche up to 3 days ahead and refrigerate, or freeze baked quiche for 3-4 months. Thaw overnight before serving.
- Let thawed quiche come to room temperature or gently warm before serving for best texture and flavor.
- Slowly caramelize onions over medium-low heat until golden for sweeter, deeper flavor without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 15g | 5% |
| Protein | 19g | 38% |
| Fat | 48g | 74% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 299mg | 100% |
| Sodium | 740mg | 31% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1306IU | 26% |
| Vitamin C | 2mg | 2% |
| Calcium | 273mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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