The Pioneer Woman Tasty Kitchen
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Pioneer Woman’s Quiche

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

This quiche is so delicious, and the filling for this quiche is totally adaptable—throw in asparagus tips, broccoli, and whatever cheeses you have in your fridge. In addition, the filling can be made ahead of time and stored in the fridge until you’re ready to pour it into the crust and bake it.

Ingredients

  • ¾ pounds Thick Cut, Peppered Bacon
  • 1 stick Butter
  • 1 whole Large (or 2 Medium) Onions, Very Thinly Sliced
  • 2 boxes (5 Oz. Each) White Mushrooms, Washed And Sliced
  • 1 can (14 Oz.) Quartered Artichoke Hearts
  • 1 whole Pie Crust, Or Half A Recipe Of "Sylvia's Perfect Pie Crust"
  • 7 whole Eggs
  • 1-½ cup Heavy Cream
  • 2 cups Grated Swiss Cheese
  • Salt And Pepper, to taste
  • Fresh Parsley, Fresh Chives (optional)

Preparation

Preheat oven to 400 degrees.

In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.

Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.

Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)

With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.

Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly.

Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.

3 Comments

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Brandy on 4.19.2010

Made this for my co-workers, they loved it of course.

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Brandy on 4.9.2010

I made this for a yarn party I threw at my house, I have to say it turned out amazingly! I had to adjust the recipe a little bit otherwise it would have come pouring out the sides of the pie crust….
I did half the bacon, half the mushrooms, and did cheddar instead of swiss cheese.
I made the filling the night before, so that morning all I had to do was pour it in the pie crust and bake.
The ladies were all very impressed, and so was I.
YUMMY

Avatar of mmhocking

mmhocking on 12.8.2009

This is delicious. I’ve made it twice. My only personal recommendations is to use half an onion (I found the whole onion to be too much.) The second time, I used half-n-half instead of whole cream, which tasted great but required about 30 minutes more baking. I’m going to make it again this weekend and try adding cornstarch to thicken it up just a bit for a quicker cooking time.

4 Reviews

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jo1631615 on 3.31.2014

Loved this! Really tasty and great consistency. Only had a shallow quiche dish so used only half portions of most of the ingredients – except the eggs and cream. I made a full amount of the eggs and cream but used just half of it for this quiche and the other half for a plain Quiche Lorraine.

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Michelle on 6.4.2011

Real men might have to eat quiche now!

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hecrabsoup on 4.19.2011

A great quiche in its own right, but also a great starting point!

I happened to have some pancetta, so I used that instead of bacon. Incredible. Also, throw in some frozen spinach! (thawed, drained)

The deep dish tart pan is essential for this recpie, OR! Just make two quiches (quichi?) in regular 9″ pie crusts. We baked one and froze the other. The frozen one of course took more time to finish than the fresh one, but the outcome was still delicious.

Avatar of kitchenlovenest

kitchenlovenest on 6.3.2010

Wow–this is soooo good. =) You really do need a deep dish pan though, because I didn’ t have one and the filling didn’t fit!

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