Texas Cowboy Quiche Recipe

This delicious smoky bacon and chorizo quiche is a perfect combination of rich, savory flavors, making it an ideal meal for breakfast, brunch, or dinner. The buttery, oat-based crust adds a unique twist to this classic dish.

Ingredients

Crust

• 1 cup all-purpose flour
• 1 cup quick-cooking oats
• 3/4 teaspoon salt
• 4 tablespoons avocado oil (or other vegetable oil)
• 5 tablespoons cold water (plus more as needed)

Filling

• 6 ounces smoky bacon
• 6 ounces chorizo
• 1 onion, thinly sliced
• 1 tablespoon unsalted butter
• 1 small red bell pepper, diced
• 1 cup frozen shredded hash browns, thawed
• 1 (4 ounce) can chopped green chilies, drained
• 1 cup grated Cheddar cheese, divided
• 6 large eggs, at room temperature
• 1/2 cup half-and-half
• 2 tablespoons sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper (or to taste)

Directions

1. Prepare the crust: In a food processor, combine flour, oats, and salt. Pulse a few times to mix, then process until the mixture is uniform. Add vegetable oil and pulse a few more times to combine. Gradually add water, one tablespoon at a time, pulsing after each addition, until the dough starts to come together in a ball.

Transfer the dough to a 9-inch quiche or pie pan. Press it evenly into the bottom and up the sides using your fingers. Refrigerate the crust until you're ready to fill it.

2. Prepare the filling: In a large nonstick skillet, cook the bacon over medium-high heat until evenly browned and crispy, about 10 minutes. Drain the bacon on paper towels and discard the grease. Once cool, crumble the bacon.

Add the chorizo to the same skillet, breaking it up as it cooks. Stir frequently, cooking until browned and crumbly, about 5 minutes. Drain and wipe out the skillet.

Melt butter in the skillet over medium heat. Once the butter stops sizzling, add the onions and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the diced bell peppers and cook until very tender, about 5 more minutes. Stir in the thawed hash browns and cook for another 2 minutes. Remove the skillet from heat and stir in the chopped green chilies, crumbled bacon, chorizo, and 1/2 cup of the grated Cheddar cheese. Set aside.

3. Prepare the egg mixture: In a large bowl, whisk together the eggs, half-and-half, sour cream, salt, pepper, and cayenne until fully combined. Stir in the cooked vegetable and meat mixture.

4. Assemble the quiche: Preheat the oven to 350F (180C). Place the crust on a rimmed baking sheet. Pour the filling into the chilled crust, spreading it evenly.

5. Bake: Bake the quiche in the center of the preheated oven for 35 to 55 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and cool on a rack for 10 minutes.

6. Serve: While the quiche is still hot, sprinkle the remaining 1/2 cup of Cheddar cheese on top. Cut into 8 servings and enjoy!

Cooks Note

You can use any pie crust recipe you prefer, or even a pre-made crust. Some crusts may require blind baking, so be sure to account for that additional time.

Nutrition Facts

• Calories: 587 per serving
• Total Fat: 40g (51% Daily Value)
• Saturated Fat: 13g (67% Daily Value)
• Cholesterol: 204mg (68% Daily Value)
• Sodium: 1292mg (56% Daily Value)
• Total Carbohydrate: 32g (11% Daily Value)
• Dietary Fiber: 3g (9% Daily Value)
• Protein: 25g (50% Daily Value)
• Vitamin C: 61mg (68% Daily Value)
• Calcium: 198mg (15% Daily Value)
• Iron: 5mg (29% Daily Value)
• Potassium: 521mg (11% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.