Cowboy Quiche

The Pantry Goat is coming over for breakfast today (and to pick up all the frozen leftovers I have for her). Making breakfast isn't something I do very often. I wanted to do something besides just pancakes. Turns out in my list of recipes I have a TON of pancake recipes (mostly low carb), several breakfast casseroles recipes and this single quiche casserole. 

Now, if you've been reading my blog for some time you know I'm no fan of eggs. I don't hate them, I am just not likely to eat them on purpose. So quiche seems like an odd choice right? Turns out that I love quiche. I think it's the cream in the eggs and all the goodies in them ... oh and the pie crust. 

Cowboy Quiche
Recipe from the Pioneer Woman

Serves 10

• 

  Beautiful Photo from Pioneer Woman

  1 whole Unbaked Pie Crust (enough For A Deep Dish Pan)
  
• 2 whole Yellow Onions, Sliced
• 2 T Butter
• 8 slices Bacon
• 8 whole Large Eggs
• 1-1/2 c Heavy Cream Or Half-and-Half
• Salt And Pepper, to taste
• 2 c Grated Sharp Cheddar Cheese

Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes, stirring occasionally, until the onions are deep golden brown. Set aside to cool.

Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.

Preheat the oven to 400 degrees. Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan).

Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.

Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)

Remove from the oven and allow to sit for 10 to 15 minutes.