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I know quiche is a classic dish, but for me it also serves as a nostalgic trip back to the 1980s, when I was a teenager. There was a restaurant at our mall (of all places) that served what I recall as a perfect version, and I felt very sophisticated going there to have it for lunch. There were mall restaurants specializing in crepes back then, too. No wonder I ended up minoring in French!

Somewhere along the way, it seems that quiche kind of fell off my radar. I’ve actually made it a few times over the years, but none of them measured up to the one in my memory. Lately, I’d been having a serious craving for a truly great quiche, so I was determined to try again.

I spent some time brainstorming a way to get my kids on board, too, and settled on finding a recipe that uses bacon and cheddar cheese instead of the ham and gruyere cheese I’d used in past attempts. When my search turned up these ingredients in a recipe from Ree Drummond of The Pioneer Woman Cooks, I knew it was the one for me. I’ve found her recipes to be ultra-reliable and relatively easy to make. I’m happy to report that the results were beyond my expectations.

I started with Ree’s nearly magical, works-every-time crust recipe, although I leave out four tablespoons of the shortening and swap in the same amount of butter instead. I just like the idea of getting some butter in there! I’ve used the crust recipe before for pie, and it truly is amazing.

Here’s how it went:

Cutting shortening into flour can actually be pretty relaxing.

Once the crust is done, and the bacon and onions are prepped, putting together the filling is pretty simple.

Into the oven! I used a ceramic tart dish rather than the deep-dish pan with removable bottom that Ree calls for.

A mixed green salad with Balsamic vinaigrette dressing makes the meal complete.

And, voilà! I’m happy to report that this delicious quiche completely satisfied my nostalgic craving. I can’t wait to make it again, and, happily, that crust recipe makes enough for two crusts, offering a nice head start. Oh, and the verdict from our kids? Our 16-year-old wouldn’t try it, because she made “the perfect quiche” in a cooking camp a few years back and doesn’t think anything will ever live up to that (so the cycle begins again). Our 14-year-old, a big fan of bacon, loved it, and she didn’t even balk when we served it up as leftovers the next day. I’ll take that!

Cowboy Quiche

Prep Time: 30 Minutes

Cook Time: 1 Hour

Difficulty: Easy

Servings: 10

Ingredients

• 1 whole Unbaked Pie Crust (enough For A Deep Dish Pan)


• 2 whole Yellow Onions, Sliced


• 2 Tablespoons Butter


• 8 slices Bacon


• 8 whole Large Eggs


• 1-1/2 cup Heavy Cream Or Half-and-Half


• Salt And Pepper, to taste


• 2 cups Grated Sharp Cheddar Cheese

Preparation Instructions

Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), 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. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!

Sylvia’s Perfect Pie Crust

Prep Time: 45 Minutes

Difficulty: Easy

Ingredients

• 1-1/2 cup Crisco (vegetable Shortening)


• 3 cups All-purpose Flour


• 1 whole Egg


• 5 Tablespoons Cold Water


• 1 Tablespoon White Vinegar


• 1 teaspoon Salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Enjoy!

Your Foodie Friend Shawn