Cowboy Kale Recipes

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COWBOY QUICHE



Cowboy Quiche image

Provided by Ree Drummond : Food Network

Time 1h50m

Yield 10 servings

Number Of Ingredients 13

1 unbaked Pam's Pie Crust, recipe follows
All-purpose flour, for rolling
8 slices bacon, fried until chewy
2 yellow onions, sliced
2 tablespoons salted butter
8 large eggs
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
2 cups grated sharp Cheddar
2 1/2 cups all-purpose or pastry flour
1 teaspoon kosher salt
1 tablespoon sugar
1 cup (2 sticks) cold salted butter, cut into chunks

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.

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