Cowboy Quiche Recipe
This recipe creates two hearty 'Cowboy Quiches' by roasting vegetables, bacon, and ham, combining them with raw peppers and cheeses. An egg, milk, and cream custard seasoned with nutmeg is then poured over the filling in unbaked pie crusts and baked until set and golden brown.
Equipment
- 2 Large Metal Trays For roasting vegetables and bacon
- 1 Oven-Proof Skillet For baking ham
- 2 Large Bowls For mixing ingredients and custard
- 1 Whisk For egg mixture
- 2 9-inch Pie Pans For baking the quiches
Ingredients
Main
- 1 red potato with skin sliced the short way
- 1 onion finely diced
- 1/2 jalapeno with seeds finely diced
- 1 stick butter melted
- Salt for seasoning plus 1 teaspoon
- Black pepper for seasoning, plus 1 teaspoon
- 10 white mushrooms sliced
- 5 to 7 strips bacon
- 1/2 cup diced ham
- 1/2 red pepper diced
- 1/2 green pepper diced
- 1/4 cup shredded sharp Cheddar
- 1/4 cup shredded Gruyere
- 6 eggs
- 12 ounces milk
- 1 pint heavy cream
- 1 teaspoon ground nutmeg
- 2 9-inch unbaked pie doughs
Instructions
- Preheat a convection oven to 350 degrees F. On large metal tray lined with parchment paper, add the potatoes, onions and jalapeno. Pour some of the melted butter generously over the vegetables and sprinkle with salt and pepper, to taste. Bake until the vegetables are golden brown and soft, about 15 minutes.
- On separate large metal tray lined with parchment paper, add the mushrooms. Pour over some more of the melted butter and put in oven for 5 minutes.
- Arrange the bacon strips on a large metal tray and bake until crispy, about 8 minutes. Remove from the oven and chop.
- Add the diced ham to an oven-proof skillet and bake for 8 minutes.
- Preheat the oven to 350 degrees F.
- Once all of the roasted ingredients are cooked, put the potatoes, onions, jalapeno, mushrooms, crispy bacon bits and ham in large bowl. Add the raw green and red peppers, along with the cheeses. Mix thoroughly.
- In separate large bowl, whisk the eggs, milk, heavy cream, 1 teaspoon salt, 1 teaspoon black pepper and the nutmeg. Mix thoroughly.
- In 2 pans with raw crust, add equal amounts of all of the solid ingredients. Pour in the egg mixture and bake for 35 minutes. Serve warm.
Notes
Ensure all roasted ingredients are properly cooled before combining with raw peppers and cheese; adding hot items can start melting cheese prematurely or affect the texture of the raw vegetables. For a perfectly creamy quiche, avoid over-whisking the egg mixture, which can incorporate too much air and cause cracking during baking. The convection oven helps with even cooking, but keep an eye on the edges of the crust to prevent over-browning; you may need to shield them with foil partway through baking. Resting the quiche for 10-15 minutes after baking allows the custard to set properly before slicing.