Name: Pioneer Woman Cowboy Quiche
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 deep-dish pie crust (homemade or store-bought); 8 large eggs; 1 ½ cups heavy cream (or half-and-half); 10 strips beef bacon, chopped; 2 medium yellow onions, thinly sliced; 1 tbsp butter; 1 ½ cups sharp cheddar cheese, shredded; 1 tsp salt; ½ tsp black pepper

There’s something about a warm slice of quiche that feels like home—comforting, rich, and filled with flavor in every bite. But not just any quiche. We’re talking about The Pioneer Woman’s Cowboy Quiche—a bold, deep-dish version of quiche Lorraine, loaded with thick-cut beef bacon, sweet caramelized onions, and sharp cheddar cheese.

This is not your dainty, tea-party quiche. This is hearty, satisfying, and absolutely packed with flavor. It’s the kind of dish that stands tall on the plate and doesn’t apologize for being rich and indulgent. Whether you’re serving it up for a leisurely weekend brunch, prepping it ahead for quick weekday breakfasts, or bringing it to a potluck, it’s guaranteed to disappear fast.

I first made this quiche on a chilly Saturday morning when we had friends staying over. I needed something easy to prep ahead, yet filling and impressive. One bite in, and everyone was asking for the recipe. Now, it’s my go-to whenever I want something warm and homey with a little Southern flair.

If you’re a fan of crispy crusts, savory fillings, and that magical combination of eggs and cheese, this one’s for you. And don’t worry if you’ve never made quiche before—this recipe is as beginner-friendly as it is delicious.

Why You’ll Love This Pioneer Woman’s Cowboy Quiche Recipe

There are a lot of reasons to love this Pioneer Woman’s Cowboy Quiche, but let’s break it down:

Deep-Dish Crust: Unlike standard quiches, this one goes big. The deep-dish pie crust allows for a thicker, more satisfying slice. You get more filling, more flavor, and a crust that stays crisp and golden.
Hearty, Filling Ingredients: We’re talking beef bacon, caramelized onions, cheddar cheese, and eggs. These ingredients come together to create a quiche that feels more like a full meal than a side dish.
Perfect Texture: Thanks to the combination of eggs and cream (or half-and-half), the filling is ultra-creamy without being runny. The cheese melts into the mixture beautifully, while the bacon adds a crisp, smoky bite.
Easy to Customize: Once you’ve got the basic method down, you can swap in other cheeses, meats, or veggies. This recipe is endlessly flexible.
Great for Meal Prep: It reheats like a dream, freezes well, and holds up beautifully in the fridge for a few days. Breakfast, lunch, or dinner—this quiche is always a good idea.

Whether you’re cooking for family, brunching with friends, or just want something special on a weekday, this quiche checks all the boxes.

Health Benefits

While this Pioneer Woman’s Cowboy Quiche recipe leans into the indulgent side, it still offers several nutritional benefits:

High in Protein: Thanks to the eggs, cheddar, and beef bacon, this quiche packs a serious protein punch, helping you feel full and satisfied longer.
Rich in Calcium: Cheese and cream contribute calcium, which supports healthy bones and teeth.
Good Fats: While the fat content is on the higher side, it includes healthy fats from eggs and dairy that support brain function and hormone balance.
Customizable for More Veggies: You can easily add spinach, mushrooms, or bell peppers for an extra dose of fiber, vitamins, and minerals.

As with any rich dish, moderation is key—but rest assured, you’re getting more than just flavor here.

Preparation Time, Servings, and Nutritional Information

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8 slices

Per Serving:
Calories: 564
Protein: 19g
Fat: 48g
Carbohydrates: 15g
Cholesterol: 299mg
Sodium: 740mg

Ingredients List

Here’s everything you’ll need to make this incredible Cowboy Quiche:

1 deep-dish pie crust (homemade or store-bought)
8 large eggs
1 ½ cups heavy cream (or half-and-half for a lighter version)
10 strips beef bacon, chopped
2 medium yellow onions, thinly sliced
1 tablespoon butter
1 ½ cups sharp cheddar cheese, shredded
1 teaspoon salt
½ teaspoon black pepper

Ingredient Notes

Pie Crust: A deep-dish crust is key to holding all the filling. You can use a store-bought one for ease or make your own from scratch.
Beef Bacon: Gives all the smokiness and crispness of traditional bacon without using pork. Turkey bacon works too.
Caramelized Onions: Slowly cooking the onions enhances their natural sweetness and adds depth.
Cheddar Cheese: Sharp cheddar adds a bold, tangy flavor that cuts through the richness.
Heavy Cream: Makes the filling silky and rich. You can substitute with half-and-half or even whole milk in a pinch.

Step-By-Step Cooking Instructions

Prepare the Crust

Preheat your oven to 400°F.
Roll out the deep-dish pie crust and press it into a 9-inch deep-dish pie plate.
Crimp the edges as desired and refrigerate while you prepare the filling. Keeping it cold helps it stay flaky.

Caramelize the Onions

In a large skillet, melt the butter over medium heat.
Add the sliced onions and a pinch of salt.
Cook slowly, stirring occasionally, for about 20 to 25 minutes, until the onions are soft and golden brown. Don’t rush this step—caramelization is key for flavor.

Cook the Bacon

While the onions cook, add the chopped beef bacon to another skillet over medium heat.
Cook until crispy, about 8 to 10 minutes.
Transfer to a paper towel-lined plate to drain.

Make the Filling

In a large mixing bowl, whisk together the eggs, cream, salt, and pepper until fully combined.
Stir in the caramelized onions, cooked bacon, and shredded cheddar cheese.
Mix until everything is evenly distributed.

Assemble the Quiche

Take the pie crust from the fridge and place it on a baking sheet for easier handling.
Pour the filling mixture into the unbaked crust.
Cover loosely with foil to prevent the crust from over-browning too soon.

Bake

Bake at 400°F for 45 minutes, then remove the foil and bake for another 10 to 15 minutes, until the center is set and the top is golden.
A knife inserted in the center should come out mostly clean.

Cool and Serve

Let the quiche cool for at least 15 minutes before slicing. This helps the filling set and makes for cleaner slices.
Serve warm or at room temperature.

How to Serve

Here are some delicious ways to serve this Cowboy Quiche:

With a simple arugula or spinach salad tossed in lemon vinaigrette
Alongside fresh fruit like berries, melon, or sliced oranges
As part of a brunch spread with roasted potatoes, muffins, or toast
On its own as a hearty breakfast-for-dinner option

It’s versatile and fits just about any time of day.

Pairing Suggestions

To balance the richness of the quiche, consider these pairings:

Light side dishes: Cucumber salad, grilled asparagus, or steamed green beans
Beverages: Iced tea, citrus-infused water, or a sparkling lemonade
Bread options: Soft dinner rolls, sourdough toast, or herbed biscuits

For a special occasion brunch, serve with a fruit platter and yogurt parfaits on the side.

Storage, Freezing & Reheating Instructions

To store:
Cover leftovers and refrigerate for up to 4 days. Store in an airtight container to keep it fresh.

To freeze:
Let the quiche cool completely. Wrap it tightly in foil, then place in a freezer-safe bag. You can freeze it whole or in slices for up to 3 months.

To reheat:
From the fridge, bake at 325°F for 15–20 minutes. From frozen, keep wrapped in foil and bake at 350°F for about 30–35 minutes, or until heated through.

Common Mistakes to Avoid

Skipping the caramelization step: Don’t rush the onions—they need time to develop flavor.
Overfilling the crust: Leave a bit of room at the top to prevent overflow.
Not draining the bacon: Too much grease can make the filling greasy.
Using a shallow crust: This is a deep-dish quiche, and a standard crust won’t hold all the filling.
Serving too soon: Letting it rest is crucial for clean slices.

Pro Tips

Blind baking is not required, thanks to the long baking time of the filling.
Shred your own cheese for better melt and texture—pre-shredded often contains anti-caking agents.
Add a pinch of nutmeg for a subtle, warm note that complements the cream and eggs.
Mix gently, just until combined, to avoid a dense texture.
Use a baking sheet under the quiche to catch any drips and make it easier to transfer.

Frequently Asked Questions (FAQs)

Can I use milk instead of cream?
Yes, but the texture will be slightly lighter and less rich. Whole milk is the best substitute.

Do I need to pre-bake the crust?
No, the long baking time ensures the crust cooks through without blind baking.

What if I don’t eat beef bacon?
You can use turkey bacon or even cooked, shredded chicken for a protein-rich alternative.

Can I make this quiche vegetarian?
Absolutely. Just omit the bacon and add sautéed mushrooms, spinach, or bell peppers.

How do I know when it’s done?
The center should be set but slightly jiggly. A knife inserted should come out mostly clean.

Can I make it ahead of time?
Yes! Make it the night before, refrigerate, and reheat the next morning.

Can I use other cheeses?
Yes—Swiss, Gruyere, or feta all work wonderfully.

Is this recipe gluten-free?
Not as written, but you can use a gluten-free pie crust.

Can I use store-bought caramelized onions?
You can, but fresh caramelized onions will give you the best flavor.

Can I bake it in a regular pie pan?
Only if you reduce the filling—this recipe is designed for deep-dish.

Conclusion & Call to Action

There you have it—The Pioneer Woman’s Cowboy Quiche, made easy, hearty, and totally customizable. Whether you’re new to quiche or it’s already a staple in your kitchen, this version is one you’ll want to come back to again and again.

It’s warm, cheesy, a little smoky, and perfect for just about any meal. Plus, it’s one of those recipes that tastes even better the next day. What’s not to love?

Give it a try this weekend, and let me know how it goes. Did you stick with the classic filling, or try a fun variation? Either way, I’d love to hear from you. Snap a photo of your finished quiche and tag me—I can’t wait to see your delicious creations!