I can remember being a young girl and my mom totally going through a quiche phase. I don’t know if she had just discovered the stuff or what but she was making it a lot at one time in her life. We had every kind of quiche you could ever imagine such as cheese, asparagus, veggie quiche, and meat lover’s quiche.
It was crazy but very good. My moms till makes quiche but not every single day like she did once upon a time haha! This cowboy quiche recipe is super duper good.
It contains a plethora of ingredients that really give you a stick-to-your-ribs kinda meal. I have made this recipe both for breakfast and dinner before with no complaints from the peanut gallery (my children) so that’s always a good sign that something is pretty darn tasty.
If you don’t like quiche chances you are you have never eaten it before because it is impossible for people not to like quiche.
Check out what our friends over at The Pioneer Woman had to say about this recipe:
“Oh, do I love this quiche. I included it in my second cookbook and is similar to the quiche I posted here back in the dark ages of 2009, but without the gnarly mushrooms, and with cheddar instead of Swiss. Swiss cheese and mushrooms are not a cowboy’s idea of a good time. I’m sorry about the sweeping generalization, but on this cattle ranch, I have found it to be true.”
Quiche is so amazing and you literally cna put whatever the heck you want into it. This cowboy version is packed full of the things that make you go, “mmmm.”
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Recipe and photo courtesy of Ree Drummond.
