6. Rest and serve
- Remove quiche from oven and let rest 10–15 minutes before slicing. This helps the custard finish setting.
- Garnish with sliced green onions, extra cilantro, or a drizzle of hot sauce. Serve warm or at room temperature.
Variations & swaps
- Vegetarian: Omit bacon/sausage and add black beans and diced poblano or mushrooms for a hearty swap. Increase cheese to 1¼ cups for richness.
- Mexican-style: Use chorizo, pepper jack cheese, cilantro, and a splash of salsa on the side.
- Healthier: Use a whole-wheat crust, low-fat milk, and reduce cheese to ¾ cup; load up on veggies.
- Crustless: Omit the crust, grease a 9-inch pie dish, and bake 30–40 minutes — lower in carbs and easier to make.
Make-ahead, storage & reheating
- Make-ahead: Assemble up to 24 hours before baking and refrigerate (cover). Bake from chilled, adding 8–12 minutes to the baking time.
- Store: Refrigerate leftover quiche in an airtight container for 3–4 days.
- Freeze: Whole baked quiche freezes well for up to 2 months. Wrap tightly. Thaw overnight in fridge and reheat.
- Reheat: Warm slices in a 350°F (175°C) oven 12–15 minutes or microwave in 30-second bursts until heated through.
Tips for success
- Don’t overbeat the eggs; whisk until just combined to keep the custard tender.
- Let the filling cool a bit before pouring the eggs—hot filling can scramble the eggs.
- Test for doneness by gently shaking: the center should have a slight wobble but not be liquid.
- Use freshly shredded cheese (not pre-shredded) for better melting and flavor.
- For a flakier crust, chill it for 20–30 minutes before blind-baking.
Suggested pairings
- Crisp mixed green salad with lemon vinaigrette
- Sliced tomatoes or avocado
- Roasted potatoes or sweet potato hash
- A light-bodied rosé, crisp lager, or iced coffee for brunch
Quick nutrition snapshot (per generous slice, 1 of 8)
Approximate values: 350–450 kcal, depending on crust and meat choice; moderate protein (12–18 g), higher fat (from cheese, eggs, and bacon), and carbs mostly from crust and corn. Adjust by choosing lighter dairy, crustless option, or veggie-forward filling.
Final notes
The Cowboy Quiche is forgiving and adaptable: swap proteins, play with peppers and chiles, or make an entirely vegetarian bake. It keeps the creamy custard heart of quiche but dresses it in bold, Southwestern-inspired flavors that turn brunch into a hearty meal. Try it once — you’ll find it disappears fast at the table.
Want a printable, properly formatted Word file version of this recipe (with a cover and step-by-step photos) for your week 15 homework? I can create one for you — tell me whether you want bacon or sausage and whether to include photos.
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