Texas Cowboy Quiche

1. 1

   For the crust, add the flour, oats, and salt to a food processor bowl and pulse 2 or 3 times to combine, then process until the oats and flour are uniform. Add the vegetable oil and pulse a few times to mix. Add the water, 1 tablespoon at a time, pulsing a few times after each addition, until the dough starts to come together into a ball.

2. 2

   Using your fingertips, press the dough into a 9-inch quiche pan or pie pan in a thin, even layer across the bottom and up the sides. Refrigerate until ready to fill.

3. 3

   Preheat the oven to 350 degrees F (180 degrees C).

4. 4

   For the filling, place the bacon in a large nonstick skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on paper towels; pour off and discard the bacon grease. Crumble the bacon when cool enough to handle.

5. 5

   Add the chorizo to the skillet; cook and stir, breaking up large clumps with a spatula, until browned and crumbly, about 5 minutes. Drain; wipe out the skillet.

6. 6

   Melt the butter in the same large nonstick skillet over medium heat. When the butter stops sizzling, add the onions and cook, stirring occasionally, until soft and translucent, about 3 minutes.

7. 7

   Add the bell peppers; continue cooking, stirring occasionally, until the vegetables are very tender, about 5 minutes. Stir in the hash browns; cook for about 2 minutes. Remove from the heat; stir in the green chilies, bacon, chorizo, and the remaining 1/2 cup Cheddar cheese; set aside.

8. 8

   Crack the eggs into a large bowl, and add the half-and-half, sour cream, salt, black pepper, and cayenne. Whisk the egg mixture until well blended, then stir in the vegetable-bacon mixture.

9. 9

   Take the crust out of the refrigerator and set it on a rimmed baking sheet. Pour in the filling and spread it evenly across the bottom of the crust.

10. 10

    Bake the quiche in the center of the preheated oven until a knife inserted in the center comes out clean, 35 to 55 minutes. Move the quiche to a cooling rack; sprinkle the remaining 1/2 cup Cheddar on top while still hot. Cool on the rack for 10 minutes. Cut into 8 servings.

• Calories 589.25 kcal ▲ High 29%
• Protein 28.93 g ↗ Good Source 58%
• Carbohydrate 36.87 g 13%
• Total Fat 36.43 g ▲ High 47%
• Saturated Fat 14.04 g ▲ High 70%
• Trans Fat 0.02 g ▲ High --
• Cholesterol 258.81 mg ▲ High 86%
• Sodium 901.82 mg ▲ High 39%
• Dietary Fiber 2.81 g — Moderate 10%
• Total Sugars 2.25 g --
• Added Sugars 0.39 g ⌄ Low Source 1%
• Calcium 242.25 mg — Moderate 19%
• Iron 3.66 mg ↗ Good Source 20%
• Potassium 434.55 mg ⌄ Low Source 9%
• Vitamin A 91.64 mcg — Moderate 10%
• Vitamin C 27.01 mg ↗ Good Source 30%
• Vitamin D 0.99 mcg ⌄ Low Source 5%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten