Pioneer Womans Cowgirl Quiche Recipes

COWBOY QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• Roll out the pie dough on a floured surface. Gently lay it in a deep-dish pie pan and press it into the grooves of the pan. Cut off the excess. Set aside.
• Chop up the bacon into bite-sized pieces.
• Fry the onions in the butter in a heavy skillet over medium-low heat until deep golden brown, 12 to 15 minutes.
• Meanwhile, mix the eggs, cream and some salt and pepper together in a large bowl. Add the bacon, onions and cheese and stir to combine.
• Pour the mixture into the pie shell. Cover lightly with aluminium foil, place on a sheet pan and bake for 45 minutes.
• Remove foil and bake until the quiche is set and the crust is golden brown, about 10 minutes more.
• Allow to sit for 10 minutes. Fit for a king or a cowboy.
• Lightly mix 2 cups of the flour with the salt and sugar in a mixing bowl or a food processor. Cut the butter into the flour using a pastry cutter or by pulsing the food processor. (The mixture should look like large crumbs and begin to cling together in clumps.)
• Add the remaining 1/2 cup flour and mix lightly or pulse two or three times so as not to overmix the flour. Tip into a bowl. Sprinkle 1/4 cup cold water over the dough and mix with your hands or a wooden spoon until the dough holds together. Shape the dough into two discs.
• Wrap the dough in plastic wrap and store in the fridge until ready to use. It can also be frozen for up to 6 months.

PIONEER WOMAN'S COWGIRL QUICHE

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Place quartered mushrooms on a baking sheet and roast for 15-20 minutes or until golden brown.
• 3. Finely chop the cleaned leeks. Saute them over medium heat in butter for 8-10 minutes (or until they begin to brown slightly and caramelize).
• 4. In a bowl, whisk the eggs and cream together, stir in the cooled mushrooms, leeks, cheese, prosciutto, salt and pepper
• 5. Pour into a pie shell, cover loosely with foil and bake for 45 minutes at 400. Remove the foil and continue baking for an additional 10 minutes.
• 6. Remove from the oven and allow it to sit 10 minutes before cutting. (*a variation she provides but I didn't do includes stirring in 2 tablespoons of Pesto into the quiche mixture before baking.)