I Made Ree Drummond’s Cowboy Quiche—And It’s Big Enough to Feed Everyone on the Ranch

Do cowboys really eat quiche? According to the Pioneer Woman, they do—as long as it's a Cowboy Quiche.

Ree Drummond’s Cowboy Quiche recipe upgrades a classic quiche by swapping out Swiss cheese and mushrooms for cowboy-approved sharp Cheddar and savory-sweet caramelized onions. Oh, and bacon. Plenty of bacon.

Because it’s a deep-dish quiche, the slices are hearty enough to make a satisfying dinner after a long day, whether you work on a ranch, in an office or at home.

What do people love about this recipe?

In her recipe post, Ree says not only is this quiche tasty enough to please everyone, but it can also be “merely a canvas” for home cooks to add their favorite ingredients like herbs, cream cheese and diced veggies. And that’s exactly what her fans seem to love about this recipe. Some of the add-ins her readers have tried and recommend for this quiche include chipotle peppers, broccolini, bell pepper, diced ham and Gruyere cheese.

As one reader put it, “Everybody always loves this. No matter the occasion, it is always a hit!!”

Here are more comfort foods Ree makes to feed her hungry family.

How to Make The Pioneer Woman’s Cowboy Quiche

Ree Drummond's Cowboy QuicheTMB Studio

This recipe from Ree Drummond’s website makes a hearty quiche large enough to feed 10 people. Use store-bought dough or a frozen, deep-dish shell. If you’re making your own dough, Ree recommends using all shortening or half butter and half shortening for the best texture.

Ingredients

Ree Drummond's Cowboy Quiche ingredientsTMB Studio

  • 1 unbaked, deep-dish pie crust
  • 2 tablespoons unsalted butter
  • 2 large yellow onions, sliced
  • 8 slices smoked bacon
  • 8 large eggs
  • 1-1/2 cups heavy cream or half-and-half
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups grated sharp cheddar cheese

Tools you’ll need

  • Rolling pin: Roll out your pie crust until it’s large enough to fit in the pan.
  • Skillet: Use it to cook the onions and bacon. A cast iron skillet is a great choice here.
  • Deep dish quiche pan: This pan has tall, 2-inch high sides to hold all that quiche filling.

Check out Ree Drummond’s Walmart line of essential kitchen tools.

Directions

Step 1: Prepare the pie crust

Have ready a deep-dish quiche pan, preferably with a removable bottom. Roll out the pie crust dough into a round; It should be large enough to fit across the base of the pan and over the sides. Fit the dough into the pan, pressing it across the bottom and sides. Let the extra drape over the edges of the pan. Loosely cover the dough and place it in the fridge.

Step 2: Cook the onions and bacon

Ree Drummond's Cowboy Quiche onionsTMB Studio

Heat a large skillet over medium-low heat. Add the butter to the pan. Once melted, add the sliced onions and stir to coat them in butter. Slowly cook the onions for 15 to 20 minutes, stirring occasionally, until they’re soft and deep brown. Remove them to a plate and hold them aside. Add the strips of bacon to the skillet and cook over medium heat, turning once, until cooked through and crispy.

Use paper towels to pat the bacon strips dry, then chop them into small pieces.

Step 3: Make the quiche batter

Ree Drummond's Cowboy Quiche batterTMB Studio

Preheat the oven to 400°F. Whisk together the eggs, cream (or half-and-half), salt and pepper in a large mixing bowl or 2-quart pitcher. Stir in the cooled onions, chopped bacon and shredded cheese until everything is thoroughly combined.

Step 4: Fill the pie shell and bake

Ree Drummond's Cowboy Quiche TMB Studio

Take the pan with the quiche shell from the fridge and set it on a baking sheet. Roll a rolling pin across the top of the pan to cut off the excess dough. The shell should have a neat edge all the way around. Pour the quiche filling into the shell and use a spoon to spread the onions, bacon and cheese evenly throughout.

Place the baking sheet with the quiche into the oven. The baking sheet will catch any grease or overflow.

Bake the quiche for 50-60 minutes or until the top and crust are browned and it has little to no wobble. Cover loosely with foil if the top gets too dark before the quiche is done.

Remove the pan to a cooling rack and let the quiche rest for 10 to 15 minutes. Slip the outside of the pan off the quiche, then slice and serve. If you like this, then you must try this meat loaf recipe.

Here’s What I Thought

Ree Drummond's Cowboy Quiche TMB Studio

My family loves quiche, and we loved Ree Drummond’s Cowboy Quiche! The larger size is great for fulfilling slices to serve for supper, but it would be welcome at brunch, too. While it’s delicious when prepared exactly as written, like the Pioneer Woman’s other fans, I’m looking forward to making it again with my own twists—perhaps with pepper jack cheese, diced green pepper and crumbled sausage.

Nancy Mock
Nancy has shared her home cooking and baked goods with loved ones her entire life. Taking inspiration from her northeastern roots and Irish heritage, she shares her comfort food recipes on her site Hungry Enough to Eat Six. An expert in New England cuisine, Nancy enjoys delving into food history, viral recipes and regional dishes. Since becoming a Taste of Home contributor, she’s written about Fluffernutter sandwiches (a New England classic), re-created vintage Betty Crocker recipes, shared how to make “marry me chicken” and much more. When she’s not whipping up developing new recipes or testing cooking techniques, she loves finding vintage cookbooks from the last century to add to her growing collection.