Cowboy Quiche (Pioneer Woman)
I bake a lot of quiches at home. Most often, not this cowboy kind.
I have been using a fuss-free and fail-proof quiche recipe which is 200ml cream + 3 eggs + 1 cup cheese for a deep 23 cm pie dish. For my convenience, I usually use ready-to-use rolled shortcrust pastry and usually takes me about 1 hour from start to serve a quiche on our dining table. I like to call my quiche "mummy's chop-chop quiche"! - LOL!
This quiche recipe by Ree, The Pioneer Woman is almost the same as the one that I use frequently except that Ree's one contains only 1 extra egg. Ree is right that a basic quiche can be like a blank canvas and we can add any extra ingredients that we like or want. I like to bake mine with 97% fat free ham and onions. My added onions don't have to be pre-cooked and yet they are so tender and juicy inside our quiche. Sometimes at desperate moments, I even bake my quiche with no pastry crust and yet it still works beautifully.
Cow boy quiche? Eating this cowboy quiche doesn't mean that we are cowboys or a cowgirl. Me a cowgirl?... I shouldn't called myself a girl, cow-woman seems more suitable - LOL!
Me a cowgirl? I used to own a cowgirl boots that I bought from San Antonio in the year 2005. I thought that wearing these boots can make me look like Jessica Simpson in The Dukes of Hazzard. - Oh man, what was I thinking? Being a down-to-earth mum now, all we have that is related to cowboy or farming theme is just an Uno Moo Preschool Farm Yard Matching Game Match. - LOL!
Yes that... We are not American or Australian cowboys or cowgirls. We don't live in a ranch and know nothing about cattles and horses. However, living in a townhouse located suburban Melbourne doesn't mean that we can't bake and enjoy this cowboy quiche at all...
Why is this quiche named as the cowboy quiche? It is named to according to Ree, The Pioneer Woman who knows her cowboys very well. She reckons that this combination of bacon, onions and lots of cheese is clearly defined as her cowboy's idea of good times. Any quiche with other tamer ingredients such as 97% fat free ham - LOL!, mushroom, leeks and shrimp is never cowboy enough.
Why are our quiches are so thin and they look like tarts? Here's my serial of reasons for not baking my quiches in deep dishes...
(1) We are baking cowboy quiche today, not "mummy's chop-chop quiche"! And so I'm not using ready-to-use rolled shortcrust pastry. (2) The pastries that I'm using are the all-butter kinds. One contains no egg and another is a lower fat version. I wasn't confident baking these pastries initially and wanted to bake these pastries using loose bottom tins for easy removal. (3) Ai ya ya! - I didn't have any deep loose bottom tins for these bakes. Too stingy to buy new tins specially for this bake? - LOL! Yes, I am... and so I have decided to use the shallow ones. (4) Besides, we like eating pastry anyway and so might as well eat this as cowboy quiche tarts.
Whether we are cowboy or not, we are loving and enjoying our tart-looking quiches. Cheesy quiche with buttery pastry plus a topping of crunchy bacon bits - this is also our definition of good times.
Here are the recipes adapted from Pioneer Woman
(with my modification and notes in blue)
Pam's Pie Crust
I didn't like Ree's perfect pie crust as it uses only shortening, I choose to use the Pam's Pie Crust instead.
For a nine inch, two crust pie:
2 1/2 cups all purpose or pastry flour
(I used pastry flour with 8% protein content)
1 tsp salt
1 tsp to 1 tbsp sugar
(I didn't add any sugar as I'm making a savory crust.)
3/4 cup cold butter, cut into chunks
1/4 cup cold lard, cut into chunks
(replaced with butter)
1/4 cup cold water
Note: I have used half amount of this recipe to make enough pastry dough to fit into a 2.5cm deep, 11.5 cm x 34 cm (base) loose-based fluted tart pan.
Mix the 2 cups of the flour, salt and sugar together lightly in a mixing bowl.
Add the butter and lard chunks (replaced with butter) and cut into the flour using a pastry cutter. The mixture should look like large crumbs and begin to cling together in clumps. Add the remaining 1/2 cup of flour and mix lightly.
Do not over mix this flour. It should coat the clumps. Sprinkle the water over the dough and with hands mix in until dough holds together.
Shape the dough into two discs. To allow the dough to rest, I kept them in the fridge for more than 1 hour.
Place a disc of dough between two pieces of parchment paper (or baking paper). Starting at the center, roll the pin out to the edge. Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge. The goal is to have a circle shape that will be just slightly larger than the pie dish. After a couple rolls, lift the parchment paper away from the dough to loosen and replace the parchment. Flip the whole thing and loosen the other paper sheet. Continue rolling until the dough is about eleven inches in diameter for a nine inch pie dish.
When the dough circle is the desired size, loosen both sheets of parchment by lifting them away and then replacing them on the dough. Keep one sheet of paper on the dough and use it to lift the dough and flip it into the pie dish. Take care to center the dough in the dish. Remove the paper.
Carefully lift the edges of the dough and scoot the dough into the bottom corners of the dish. Try not to trap any air under the bottom crust. Trim off excess dough on the edges so that there is about one inch extending around the pie. Flute the edges by pinching with fingers into a fancy pattern or simply use a fork. Refrigerate this pie lined dish.
Preheat oven to 180°C fan forced. Place pan on a baking tray. Line pastry with baking paper and fill with pastry weights and bake for 20 min. Remove weights and bake for another 5 min.
My less guilty and lower fat pastry modified from this
1 cup (150g) plain flour
50g cold unsalted butter, chopped
2-3 tbsp water
1 egg yolk
Using fingertips, combine flour and butter together until mixture resembles coarse breadcrumbs. Add egg yolk and 2-3 tbsp cold water and squeeze mixture together to form a ball.
Turn out onto a lightly floured surface and roll out to 3-4mm thickness accordingly to the shape of your flan pan. Transfer the rolled pastry into a loose bottom tart pan and trim the edges of pastry. Lightly prick base with a fork and chill for 10 min or more.
Preheat oven to 180°C fan forced. Place pan on a baking tray. Line pastry with baking paper and fill with pastry weights and bake for 20 min. Remove weights and bake for another 5 min.
Cowboy Quiche
1 whole unbaked pie crust
(used half amount of the above Pam's Pie Crust recipe and prefer to blind-bake it first)
2 whole yellow onions, sliced
2 tbsp butter
(I used rice bran oil instead)
8 slices bacon and extra, chopped as crispy topping
8 whole large eggs
1 1/2 cup heavy cream or half-and-half
(I used cream with 35% fat)
salt And pepper, to taste
2 cups grated sharp cheddar cheese
(I used Australian tasty cheese)
Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 mins (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. I have also fry smaller bits of bacons as crispy bacon topping to serve.
Preheat the oven to 400°F (180°C fan forced). Roll out the pie crust and press it into a large fluted deep tart pan. - Mine is blind-baked before proceeding on the next step and the oven temperature is adjusted to 160°C fan forced.
Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon and cheese (I added cheese only). Pour the mixture into the pie crust (mine were filled with evenly distributed onions and bacons).
Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 mins (Mine were baked for 40 mins at 160°C fan forced). Remove the foil and continue baking for 10 to 15 mins, 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 mins. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve! (Ours with extra crispy bacon topping - Yum!)
Note: To make the crispy bacon topping, fry small pieces of bacon (from 2 short cut bacons) in pre-heated 3-4 tbsp of rice bran oil at medium-low heat for 10-15 mins. Remove the bacons from the frying oil and blot excess oil from the bacons with paper towels. Transfer bacons onto a baking tray lined with aluminum foil and bake it at 160°C fan forced for 20 mins or until dry and crispy.
Happy Baking
Please support me and like me at Facebook...
I have been using a fuss-free and fail-proof quiche recipe which is 200ml cream + 3 eggs + 1 cup cheese for a deep 23 cm pie dish. For my convenience, I usually use ready-to-use rolled shortcrust pastry and usually takes me about 1 hour from start to serve a quiche on our dining table. I like to call my quiche "mummy's chop-chop quiche"! - LOL!
This quiche recipe by Ree, The Pioneer Woman is almost the same as the one that I use frequently except that Ree's one contains only 1 extra egg. Ree is right that a basic quiche can be like a blank canvas and we can add any extra ingredients that we like or want. I like to bake mine with 97% fat free ham and onions. My added onions don't have to be pre-cooked and yet they are so tender and juicy inside our quiche. Sometimes at desperate moments, I even bake my quiche with no pastry crust and yet it still works beautifully.
Cow boy quiche? Eating this cowboy quiche doesn't mean that we are cowboys or a cowgirl. Me a cowgirl?... I shouldn't called myself a girl, cow-woman seems more suitable - LOL!
Me a cowgirl? I used to own a cowgirl boots that I bought from San Antonio in the year 2005. I thought that wearing these boots can make me look like Jessica Simpson in The Dukes of Hazzard. - Oh man, what was I thinking? Being a down-to-earth mum now, all we have that is related to cowboy or farming theme is just an Uno Moo Preschool Farm Yard Matching Game Match. - LOL!
Yes that... We are not American or Australian cowboys or cowgirls. We don't live in a ranch and know nothing about cattles and horses. However, living in a townhouse located suburban Melbourne doesn't mean that we can't bake and enjoy this cowboy quiche at all...
Why is this quiche named as the cowboy quiche? It is named to according to Ree, The Pioneer Woman who knows her cowboys very well. She reckons that this combination of bacon, onions and lots of cheese is clearly defined as her cowboy's idea of good times. Any quiche with other tamer ingredients such as 97% fat free ham - LOL!, mushroom, leeks and shrimp is never cowboy enough.
Why are our quiches are so thin and they look like tarts? Here's my serial of reasons for not baking my quiches in deep dishes...
(1) We are baking cowboy quiche today, not "mummy's chop-chop quiche"! And so I'm not using ready-to-use rolled shortcrust pastry. (2) The pastries that I'm using are the all-butter kinds. One contains no egg and another is a lower fat version. I wasn't confident baking these pastries initially and wanted to bake these pastries using loose bottom tins for easy removal. (3) Ai ya ya! - I didn't have any deep loose bottom tins for these bakes. Too stingy to buy new tins specially for this bake? - LOL! Yes, I am... and so I have decided to use the shallow ones. (4) Besides, we like eating pastry anyway and so might as well eat this as cowboy quiche tarts.
Whether we are cowboy or not, we are loving and enjoying our tart-looking quiches. Cheesy quiche with buttery pastry plus a topping of crunchy bacon bits - this is also our definition of good times.
 |
| Our tart-looking cowboy quiche |
 |
| These ingredients are one of the reasons that we like quiches! |
 |
| ... these ingredients are the reason why cowboys like this quiche! |
 |
| Following the steps mentioned in Pam's Pie Tutorial |
 |
| Hopefully that the pastry will shrink minimally... |
 |
| Baking two kinds of pastries for two kinds of quiches |
 |
| The pre-cooked onions and bacons |
 |
| Zoe, the "cow-woman" prefers vegetarian quiche :) |
 |
| Finger-crossed for two yummy quiches |
 |
| Hurray!!! - Dinner is ready! |
 |
| Our extra crunchy bacon bits! |
 |
| My son's fav - the corner slice with extra pastry plus lots of crunchy bacon topping! |
 |
| Enjoying my ferocious bite of my meatless quiche! |
Here are the recipes adapted from Pioneer Woman
(with my modification and notes in blue)
Pam's Pie Crust
I didn't like Ree's perfect pie crust as it uses only shortening, I choose to use the Pam's Pie Crust instead.
For a nine inch, two crust pie:
2 1/2 cups all purpose or pastry flour
(I used pastry flour with 8% protein content)
1 tsp salt
1 tsp to 1 tbsp sugar
(I didn't add any sugar as I'm making a savory crust.)
3/4 cup cold butter, cut into chunks
1/4 cup cold lard, cut into chunks
(replaced with butter)
1/4 cup cold water
Note: I have used half amount of this recipe to make enough pastry dough to fit into a 2.5cm deep, 11.5 cm x 34 cm (base) loose-based fluted tart pan.
Mix the 2 cups of the flour, salt and sugar together lightly in a mixing bowl.
Add the butter and lard chunks (replaced with butter) and cut into the flour using a pastry cutter. The mixture should look like large crumbs and begin to cling together in clumps. Add the remaining 1/2 cup of flour and mix lightly.
Do not over mix this flour. It should coat the clumps. Sprinkle the water over the dough and with hands mix in until dough holds together.
Shape the dough into two discs. To allow the dough to rest, I kept them in the fridge for more than 1 hour.
Place a disc of dough between two pieces of parchment paper (or baking paper). Starting at the center, roll the pin out to the edge. Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge. The goal is to have a circle shape that will be just slightly larger than the pie dish. After a couple rolls, lift the parchment paper away from the dough to loosen and replace the parchment. Flip the whole thing and loosen the other paper sheet. Continue rolling until the dough is about eleven inches in diameter for a nine inch pie dish.
When the dough circle is the desired size, loosen both sheets of parchment by lifting them away and then replacing them on the dough. Keep one sheet of paper on the dough and use it to lift the dough and flip it into the pie dish. Take care to center the dough in the dish. Remove the paper.
Carefully lift the edges of the dough and scoot the dough into the bottom corners of the dish. Try not to trap any air under the bottom crust. Trim off excess dough on the edges so that there is about one inch extending around the pie. Flute the edges by pinching with fingers into a fancy pattern or simply use a fork. Refrigerate this pie lined dish.
Preheat oven to 180°C fan forced. Place pan on a baking tray. Line pastry with baking paper and fill with pastry weights and bake for 20 min. Remove weights and bake for another 5 min.
My less guilty and lower fat pastry modified from this
1 cup (150g) plain flour
50g cold unsalted butter, chopped
2-3 tbsp water
1 egg yolk
Using fingertips, combine flour and butter together until mixture resembles coarse breadcrumbs. Add egg yolk and 2-3 tbsp cold water and squeeze mixture together to form a ball.
Turn out onto a lightly floured surface and roll out to 3-4mm thickness accordingly to the shape of your flan pan. Transfer the rolled pastry into a loose bottom tart pan and trim the edges of pastry. Lightly prick base with a fork and chill for 10 min or more.
Preheat oven to 180°C fan forced. Place pan on a baking tray. Line pastry with baking paper and fill with pastry weights and bake for 20 min. Remove weights and bake for another 5 min.
Cowboy Quiche
1 whole unbaked pie crust
(used half amount of the above Pam's Pie Crust recipe and prefer to blind-bake it first)
2 whole yellow onions, sliced
2 tbsp butter
(I used rice bran oil instead)
8 slices bacon and extra, chopped as crispy topping
8 whole large eggs
1 1/2 cup heavy cream or half-and-half
(I used cream with 35% fat)
salt And pepper, to taste
2 cups grated sharp cheddar cheese
(I used Australian tasty cheese)
Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 mins (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. I have also fry smaller bits of bacons as crispy bacon topping to serve.
Preheat the oven to 400°F (180°C fan forced). Roll out the pie crust and press it into a large fluted deep tart pan. - Mine is blind-baked before proceeding on the next step and the oven temperature is adjusted to 160°C fan forced.
Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon and cheese (I added cheese only). Pour the mixture into the pie crust (mine were filled with evenly distributed onions and bacons).
Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 mins (Mine were baked for 40 mins at 160°C fan forced). Remove the foil and continue baking for 10 to 15 mins, 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 mins. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve! (Ours with extra crispy bacon topping - Yum!)
Note: To make the crispy bacon topping, fry small pieces of bacon (from 2 short cut bacons) in pre-heated 3-4 tbsp of rice bran oil at medium-low heat for 10-15 mins. Remove the bacons from the frying oil and blot excess oil from the bacons with paper towels. Transfer bacons onto a baking tray lined with aluminum foil and bake it at 160°C fan forced for 20 mins or until dry and crispy.
Happy Baking
Please support me and like me at Facebook...
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