Alec Naman from @Naman's Catering called us this morning and said, "Let's make a Quiche fit for a Cowboy this week. We can call this one a Cowboy Quiche!"

      🍽What's Cooking🍽!!

         Cowboy Quiche

Onion + bacon + cheese = cowboy friendly

A deep-dish delight packed with caramelized onions, bacon, and sharp cheddar cheese. Real cowboys eat this quiche!

Listen here:🎤🎧 

INGREDIENTS 🛒

Ingredients

🧂 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

🧂 1 1/2 c. heavy cream or half-and-half

🧂 Salt and pepper, to taste

🧂 2 c. grated sharp cheddar cheese.

Directions

🥄 1. 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.

🥄 2. Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool. 

3. 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). 

🥄 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 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 removed from the oven.)

🥄 6. Remove it from the oven and allow it 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!

 

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#namansinternational🍽🥄🧂