Texas Cowboy Quiche

Name: Texas Cowboy Quiche
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 2 h 5 min
Yield: 8 servings
Cuisine: Southern Recipes, Tex-Mex, American
Ingredients: 1 cup All-Purpose Flour; 4 tbsp Avocado Oil; 0.25 tsp Black Pepper; 0.5 tsp Cayenne Pepper; 4 oz Diced Green Chiles; 6 whole Eggs; 6 oz Fully Cooked Bacon; 0.5 cup Half & Half; 6 oz Mexican Chorizo; 1 whole Onion; 1 cup Quick Oats; 1 whole Red Bell Pepper; 0.75 tsp Salt; 1 cup Shredded Cheddar Cheese; 1 cup Shredded Hash Brown; 2 tbsp Sour Cream; 1 tbsp Unsalted Butter; 5 tbsp Water

Breakfast 🍳Side Dish 🥗Dinner 🍽️Lunch 🥪 Southern Recipes 🇺🇸Tex-Mex 🇺🇸🇲🇽American High-Protein 💪Comfort-Food Anabolic Diet

Texas Cowboy Quiche packs smoky bacon, spicy chorizo, and green chiles into a hearty egg custard under a press-in oat-and-flour crust. Cheddar melts over the top while it rests, giving each slice a rich, savory finish with a gentle kick of cayenne. Serve warm for brunch with tomatoes, avocado, pico de gallo, or fresh fruit alongside.

Prep30 mins
Cook1 hr 35 mins
Serves8
DifficultyMedium

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

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

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

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

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

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

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

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

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.