Ree Drummond’s Cowboy Quiche Is the Hearty, Cheesy Breakfast You’ll Crave All Week

If there’s one thing Ree Drummond knows how to do, it’s making hearty, comforting meals that are both easy and delicious. But we’ve pretty much run the gamut of her dinner menu. How does breakfast sound? For Ree, the first meal of the day isn’t something you want to skip. Her cowboy quiche is no exception: it’s big, bold and packed with classic flavors like bacon, caramelized onions and sharp cheddar cheese. And despite its fancy, deep-dish look, it’s surprisingly simple to prep in 30 minutes. Here’s how to do it.

What is cowboy quiche?

If you think real cowboys don’t eat quiche, Ree is here to prove you wrong. This deep-dish, cheesy, bacon-packed quiche is hearty enough to satisfy even the hungriest ranchers (or anyone craving a delicious and comforting breakfast). And the best part? It uses store bought pie crust so you can dump everything in and bake.

Ree originally shared this recipe in her second cookbook, noting that it’s a twist on an earlier quiche she made—just minus the mushrooms and Swiss cheese. According to her, “Swiss cheese and mushrooms are not a cowboy’s idea of a good time.” Instead, she loads this quiche with crispy bacon, rich caramelized onions and melty cheddar, giving it a Western mix of smoky and savory goodness.

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What goes into it

This quiche is all about simple ingredients that deliver maximum flavor. Here are the ingredients you’ll need:

• 1 whole unbaked pie crust (enough for a deep dish pan)
• 2 whole yellow onions, sliced
• 2 Tbsp. butter
• 8 slices bacon
• 8 whole large eggs
• 1½ cups heavy cream or half-and-half
• Salt and pepper, to taste
• 2 cups grated sharp cheddar cheese

Ree’s tips for the best cowboy quiche

Want to take your quiche to Pioneer Woman success? Here are some key tips to make it even better:

1. Caramelize the onions low and slow. The key to deep, rich flavor is patience. Cook the onions over medium-low heat in butter for at least 15-20 minutes, stirring occasionally. They should turn a deep golden brown—don’t rush this step, as it’s what gives the quiche its signature sweet-savory taste.
2. Use the right pan. Ree recommends using a deep-dish tart or quiche pan to hold all the filling. The bottom conveniently separates from the sides, so you don’t have to struggle removing it and making a mess.
3. Let the quiche rest before slicing. It’s tempting to dig right in, but letting the quiche sit for 15 minutes after baking helps everything set. This makes slicing easier and ensures each piece holds together. Use a serrated knife to slice!

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Ree Drummond’s hearty cowboy quiche recipe

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If you’re hosting a crowd, this quiche will have all of them ready to start the day. Here’s Ree’s step-by-step guide from her official recipe.

Directions:

• Total Time: 1 hour 30 minutes
• Yield: 10 servings

1. First, fry the onions in the butter in a large skillet over medium-low heat for 15-20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Then, set aside to cool.
2. Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.
3. Preheat the oven to 400°F. Roll out the pie crust and press it into a large fluted deep tart pan or deep dish pie pan.
4. 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.
5. Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake it for 40 to 45 minutes. After, remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown.
6. Remove from the oven and allow to sit for around 15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices and serve.

Storing and reheating notes

If you have leftover cowboy quiche (which isn’t always guaranteed!), you can store it in the fridge for up to four days. Simply wrap the quiche tightly in plastic wrap or place slices in an airtight container.

To reheat, pop a slice in a 350°F oven for about 10 minutes or warm it up in the microwave for 30 seconds to one minute. You can also freeze the quiche for up to three months—just wrap it well and thaw in the fridge overnight before reheating.