I Tried Ree Drummond’s Cowboy Quiche and It’s Just as Good as Everyone Says

Fans of the Pioneer Woman, Ree Drummond, know that there aren’t too many recipes you can find of hers that aren’t a hit. From her twice-baked potatoes to her (ridiculously good) chicken salad, Ree Drummond has gained a huge following for those looking for straightforward recipes that yield unforgettable results. 

If you already have a favorite Ree Drummond recipe, be warned — this  Cowboy Quiche recipe might become your new go-to recipe. 

Delivering a personalized spin on the classic quiche dish, the “cowboy”-style recipe swaps out Swiss cheese and mushrooms for caramelized onions, sharp cheese, and a heaping amount of bacon. Perfect for breakfast or hearty enough for dinner, I knew I had to give this one a try as soon as possible. So, I grabbed all the ingredients and got to work.

Get the recipe: Cowboy Quiche

For this recipe you’ll need the following ingredients: an unbaked pie crust, flour, unsalted butter, yellow onions, bacon, eggs, heavy whipping cream (or half and half), salt, black pepper, and sharp cheddar cheese. While the recipe also offers instructions on how to make a fresh pie crust, if you happen to be pressed for time, you can always purchase a premade option from the store.

Whether you are making the crust based on your favorite recipe, using Ree’s recipe, or are going the premade route, you’ll want to start by blind baking the crust. Blind baking (or pre-baking) your crust will deliver a less soggy outcome. While your crust is baking, take this time to cook your onions.

Over medium-low heat, add unsalted butter to a large skillet and once melted, add the sliced onions, cooking until golden brown. This should take about 15 minutes. Remove from heat and set aside on a plate. Then, in the same pan, add your strips of bacon, cooking over medium heat until crispy. Once done, pat dry to remove the excess grease and cut into small pieces.  

Preheat your oven to 400°F. In a large mixing bowl, whisk together the eggs, half and half, salt, pepper, bacon, onions, and shredded cheddar cheese until combined. Pour the mixture in the pie crust and bake for 45 minutes, loosely covering the top with aluminum foil and placing on a sheet pan to catch the overflow. Remove foil and bake for an additional 15-20 minutes until the top is slightly browned. Remove from oven and let rest for 10-15 minutes before serving. 

I was a little nervous making this cowboy quiche because while reading the reviews online, I noticed a few common things that could go wrong. There was a possibility that the quiche could collapse or — once complete — the crust could be so soggy that it wouldn’t come out as a whole slice. After doing my homework, I put it all to the test, following the instructions closely, and it came out pretty good in my opinion. 

I can easily see why it’s a favorite amongst many — it’s a a very hearty and filling dish . And, with the portions included in the instructions, I had enough to make two pies! It was more than enough to feed a family of six, and still have some leftovers for breakfast or lunch the next day. Overall, I enjoyed making this dish and would easily make this for a holiday when multiple family members are in town visiting.