Cowboy Bacon Onion Quiche Recipe

Ingredients

Crust

• 1 (9-inch) pie crust, homemade or store-bought

Filling

• 4 cups diced onion, about 2 large onions
• 2 tablespoons unsalted butter
• 7 large eggs
• 1 cup milk
• ⅓ cup heavy cream
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 10 cooked bacon strips
• 1 ½ cups shredded cheddar cheese

Instructions

1. Cook the 4 cups of diced onions with 2 tablespoons unsalted butter in a large skillet over low heat for 30 minutes, stirring occasionally, until the onions turn fragrant and golden brown. For deeper flavor, continue cooking for an additional 30 minutes as desired.
2. Preheat your oven to 350 degrees Fahrenheit. Press the 9-inch pie crust evenly into a 9-inch pie pan. Keep the crust chilled in the refrigerator until ready to fill to maintain firmness.
3. In a large bowl, whisk together 7 large eggs, 1 cup of milk, ⅓ cup of heavy cream, 1 teaspoon salt, ½ teaspoon ground black pepper, and ½ teaspoon garlic powder until fully combined and smooth.
4. Layer the caramelized onions, 10 cooked bacon strips, and 1 ½ cups shredded cheddar cheese evenly on the bottom of the pie crust. Pour the egg mixture carefully over the filling to evenly distribute.
5. Place the assembled quiche in the preheated oven and bake for 40 minutes until the top is browned and eggs are fully set.
6. Remove the quiche from the oven and allow it to cool for 20 minutes before slicing and serving to let it set and enhance flavors.

Notes

• For extra caramelized flavor, cook onions longer until deep golden brown.
• Ensure bacon is cooked crispy before adding to the quiche for texture contrast.
• Use a chilled pie crust to prevent shrinking during baking.
• Let the quiche cool sufficiently to avoid runny slices.
• You can substitute cheddar with other cheeses like Monterey Jack or Gruyère for a different taste profile.