Some dishes are made to impress, and others are made to comfort. This cowboy quiche? It does both—with boots on.
It’s rich, hearty, and full of bold, meaty flavor. Originally made famous by Ree Drummond, a.k.a. the Pioneer Woman, cowboy quiche rose to stardom thanks to her Food Network appearances and cookbook features. But while the original is undeniably classic, I’ll be honest—like many Caribbean cooks, I just can’t leave well enough alone when the seasoning is missing. And girl, it was missing.
So today, we’re giving the Pioneer Woman’s cowboy quiche a much-needed flavor upgrade—because eggs without seasoning? No ma’am.
What is Cowboy Quiche?
Cowboy quiche is a deep-dish, savory pie packed with eggs, bacon, cheese, and sometimes sausage or potatoes. It’s known for being a little heartier and more rustic than a traditional French-style quiche Lorraine. It’s the kind of breakfast that sticks to your ribs and keeps your boots on the ground.
What made it famous? Ree Drummond, of course. Her version went viral as the ultimate “man-friendly” quiche, with no spinach or fancy greens—just good, comforting ingredients. But let’s be real: it needed more flavor.
Why My Version of Cowboy Quiche Hits Different
In my Caribbean-American kitchen, we don’t play when it comes to flavor. My version brings:
- Sage breakfast sausage and crispy bacon for a double punch of savory meatiness
- Purple onions caramelized low and slow in butter for that sweet, rich depth
- Potatoes O’Brien, sautéed in bacon grease and butter, because even shortcut ingredients deserve to shine
- Freshly grated Tillamook sharp cheddar for that bold, creamy, melty cheese moment
- And a well-seasoned egg base blended until smooth, with paprika, garlic powder, salt, and pepper (because naked eggs are just sad)
A Mother’s Day to Remember
This quiche came together on Mother’s Day—a day when, traditionally, moms get taken out. But not this one. My husband and I are both veterans, and crowds? We don’t do ‘em. So instead of fighting for a brunch table, I stayed in, made a cranberry apple brunch spritzer, and let the sizzle of sausage and onions be my soundtrack while Cocomelon played in the background.
My husband was relaxing. My toddler was running around asking for snacks. And my stepson, who calls quiche “egg pie”, devoured two slices without hesitation. Even my mom came over for a bite—and y’all, it didn’t last two hours out of the oven. That’s how I know this one’s a keeper.
How to Make the Perfect Cowboy Quiche
- Start with a deep-dish crust. Marie Callender’s frozen crust is my go-to. Blind bake it for 8–10 minutes at 375°F to prevent sogginess.
- Cook your meats: Fry bacon, sauté sage sausage, and save the drippings.
- Caramelize the purple onion in a tablespoon of butter on low. Give it time—it’s worth it.
- Sauté Potatoes O’Brien in the bacon and sausage grease with another tablespoon of butter and a dash of paprika. Don’t microwave them. They were ghostly white and needed a pan-side intervention.
- Grate your cheese fresh (Tillamook sharp cheddar is non-negotiable in my house).
- Blend your eggs (6 large) with 1 cup heavy cream, garlic powder, paprika, salt, and pepper. Pulse until smooth.
- Mix it all together in a big silver bowl (my fave is linked below—it has a rubber bottom so it doesn’t slide around).
- Layer it into the crust, pour the egg mixture over, and finish with a sprinkle of cheese on top.
- Bake at 375°F for 40–45 minutes until golden, puffed, and set.
Substitutions?
Not a ton, if we’re being real. This is an egg-based dish. If you’re a vegetarian, you can skip the meat and load up on mushrooms, peppers, and caramelized onions. But if you’re avoiding eggs entirely…this might not be the dish for you.
Want more Breakfast and Brunch Recipes?
Check out these delicious recipes that are sure to be both comforting and pleasing.
- Fluffy Sour Cream Pancakes
- Army Style Omelets on the Griddle
- Peanut Butter and Jelly Pancake Tray Bake
- Or Spinach Bacon and Gouda Quiche Lorraine
Affiliate Tools I Used in This Recipe (this post contains affiliate links)
- Rubber-bottom silver mixing bowl
- Copper Chef Titan frying pan
- Asety Chef Knife
- Vinyl food-safe gloves
Let’s Keep This Going
If this cowboy quiche made you smile, here’s how you can show some love:
- Subscribe to my blog for more comforting, real-mom kitchen stories: Sign up here
- Buy me a coffee and support my next brunch recipe: Buy me a coffee
- Leave a comment below: Tell me how yours turned out or what tweaks you made!
Final Word from the Kitchen
This cowboy quiche may have started as a flavor-lifted version of a Food Network classic, but in my house? It became a memory. A Mother’s Day miracle. And a reminder that sometimes the best meals aren’t the ones made for you—they’re the ones you make for the people you love.
So, whether you call it cowboy quiche or “egg pie,” I hope this recipe brings flavor, comfort, and maybe even a little laughter into your home.
With love and layers of sharp cheddar,
—Camille
Ultimate Cowboy Quiche
8
servings20
minutes45
minutes1
hour5
minutesKeep the screen of your device on
Ingredients
1 deep-dish frozen pie crust (Marie Callender’s recommended)
6 large eggs
1 cup heavy cream
1/2 pound sage breakfast sausage
6 slices bacon
1/2 large purple onion (diced)
2 handfuls Potatoes O’Brien (with bell peppers and onions)
1 tablespoon garlic powder
1/4 teaspoon smoked paprika (plus more for potatoes)
salt and black pepper to taste
1 tablespoon butter for onions
1 tablespoon butter for potatoes
reserved bacon and sausage grease
11/2 cups freshly grated Tillamook sharp cheddar cheese (divided).
Directions
- Preheat your oven to 375°F. Blind bake your frozen pie crust for 8–10 minutes until slightly golden, then remove and set aside.
- In a skillet, fry the bacon until crisp. Set aside on paper towels, then crumble when cool. Reserve the grease.
- In the same skillet, cook the sage breakfast sausage until browned and fully cooked through. Drain if needed, but leave some drippings in the pan.
- Add 1 tablespoon of butter to the skillet along with the diced purple onion. Cook on low heat, stirring occasionally, until caramelized and golden brown. Set aside.
- In the same pan, add another tablespoon of butter to the reserved grease. Sauté the Potatoes O’Brien on medium-low heat with a sprinkle of smoked paprika until they develop a slight golden color and soften slightly. Set aside.
- In a blender, combine eggs, heavy cream, garlic powder, remaining smoked paprika, salt, and pepper. Pulse just until smooth—don’t over-blend.
- In a large silver mixing bowl (preferably one with a rubber bottom), combine the cooked bacon, sausage, caramelized onions, sautéed potatoes, and 1 cup of the freshly grated sharp cheddar. Stir everything together gently.
- Pour the combined mixture into your pre-baked pie crust. Then slowly pour the egg mixture over the top, allowing it to settle between the layers.
- Finish with the remaining 1/2 cup of cheddar sprinkled evenly across the top.
- 10.tBake at 375°F for 40–45 minutes, or until the center is fully set and the top is golden and bubbling. Let cool slightly before slicing.
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