Cowboy Quiche: A Hearty Twist on a Classic

Quiche is a beloved dish known for its delicate custard filling nestled inside a flaky crust, often enjoyed at brunch or lunch. But why settle for the ordinary when you can take it westward? Enter the Cowboy Quiche: a bold, hearty version packed with smoky bacon, robust sausage, colorful vegetables, and sharp cheddar. This isn’t your grandma’s quiche—this is a satisfying, flavor-packed meal that could just as easily serve as breakfast, lunch, or dinner. Here’s how to make this western-inspired twist on a classic.

Ingredients

For the crust (or use store-bought):

1 ¼ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, cold and cubed
3–4 tbsp ice water

For the filling:

4 large eggs
1 cup heavy cream (or whole milk for a lighter version)
6 strips of bacon, cooked and chopped
½ lb breakfast sausage, cooked and crumbled
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small onion, finely chopped
1 cup shredded sharp cheddar cheese
½ tsp smoked paprika
¼ tsp black pepper
Salt to taste
Optional: chopped fresh chives or parsley for garnish

Step-by-Step Method

Step 1: Prepare the Crust

In a mixing bowl, combine the flour and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork it.
Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Tip: A chilled crust prevents shrinking and ensures a flaky base.

Step 2: Pre-Bake the Crust

Preheat your oven to 375°F (190°C).
Roll out the dough on a lightly floured surface and fit it into a 9-inch pie pan.
Prick the bottom of the crust with a fork to prevent bubbling.
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 12–15 minutes, remove weights and parchment, and bake for an additional 5 minutes until lightly golden.