Cowboy Quiche Recipe: Hearty and Flavorful Tex-Mex Brunch

A hearty, smoky, and savory dish perfect for breakfast or brunch, the Cowboy Quiche Recipe combines crispy bacon, spicy chorizo, bell peppers, and a creamy egg filling, all baked into a golden, oat-flour crust. The result is a flavorful and satisfying meal that’s sure to impress!

Ingredients for this Cowboy Quiche Recipe:

For the 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)

For the 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 for this Cowboy Quiche Recipe:

1. Prepare the crust:
   • In a medium bowl, combine the all-purpose flour, oats, and salt.
   • Add the avocado oil and mix until the mixture resembles coarse crumbs.
   • Gradually add the cold water, 1 tablespoon at a time, and stir until the dough begins to come together. If the dough is too dry, add a bit more water, a teaspoon at a time.
   • Turn the dough out onto a lightly floured surface and gently knead it into a ball. Flatten it into a disk, then wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Cook the filling:
   • In a large skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels. Once cool, crumble the bacon.
   • In the same skillet, cook the chorizo until browned, breaking it apart with a spatula. Remove and drain.
   • In the same skillet, melt butter and sauté the onion and bell pepper until softened, about 5 minutes. Add the thawed hash browns and cook for another 2–3 minutes. Add the green chilies, crumbled bacon, and chorizo. Stir to combine, then remove from heat and let cool slightly.
3. Assemble the quiche:
   • Preheat the oven to 375°F (190°C).
   • Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie or tart pan. Press the dough into the pan and trim any excess.
   • Spread the bacon, chorizo, and veggie mixture evenly over the crust. Top with 3/4 cup of grated Cheddar cheese.
4. Make the egg filling:
   • In a large bowl, whisk together the eggs, half-and-half, sour cream, salt, black pepper, and cayenne pepper.
   • Pour the egg mixture over the filling, making sure everything is evenly coated. Sprinkle the remaining 1/4 cup of Cheddar cheese on top.
5. Bake:
   • Bake for 35–40 minutes, or until the center is set and the top is golden brown.
   • Let cool for about 10 minutes before slicing and serving.

Nutrition (per serving, based on 8 servings):

• Calories: 350
• Fat: 26g
• Carbohydrates: 18g
• Protein: 16g
• Fiber: 2g
• Sodium: 450mg
• Sugar: 2g

Prep Time: 45 minutes (excluding chill time for crust)
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes

Enjoy this hearty and flavorful Cowboy Quiche Recipe with a touch of Tex-Mex flair for a satisfying breakfast or brunch!

Source: www.allrecipes.com