Best Pioneer Womans Cowgirl Quiche Recipes

Naughty Cowgirl image

Provided by Ree Drummond : Food Network

Time 5m

Yield 1 serving

Number Of Ingredients 8

1 ounce espresso liqueur, such as Grind Espresso Shot Rum Liqueur
1 ounce cinnamon whiskey, such as Fireball
1/2 ounce chocolate syrup
1/2 ounce Mexican chile syrup
1 ounce Irish cream liqueur
1 ounce heavy cream
Dash cinnamon
1 chocolate cigar

Steps:

Add the espresso liqueur, cinnamon whiskey, chocolate syrup and chile syrup to a shaker and add ice.
Shake until ice cold, for about 30 seconds, and pour into a martini glass.
Add the Irish cream liqueur and heavy cream to a new shaker, then add ice and shake for 20 seconds.
Pour this slowly on top of the drink so that the cream mixture floats on top.
Garnish with the cinnamon and chocolate cigar.

Spinach Mushroom Quiche image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
8 ounces sliced button mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 store-bought pie crust
One 10-ounce box frozen chopped spinach, thawed, drained and pressed to remove any water
6 ounces Gruyere, grated
1 1/2 cups half-and-half
8 large eggs

Steps:

Preheat the oven to 400 degrees F.
Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

Cowboy Quiche image

Time 1h30m

Yield 10 servings

Number Of Ingredients 8

1 whole unbaked pie crust (enough for a deep dish pan)
2 whole yellow onions, sliced
2 tbsp. butter
8 slices bacon
8 whole large eggs
1 1/2 c. heavy cream or half-and-half
Salt and pepper, to taste
2 c. grated sharp cheddar cheese

Steps:

Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Set aside to cool.
Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.
Preheat the oven to 400 degrees. Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan).
Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.
Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)
Remove from the oven and allow to sit for 10 to 15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!

Pioneer Woman's Cowgirl Quiche image

Provided by Sherry Blizzard

Time 1h15m

Number Of Ingredients 9

16 oz white mushrooms, cleaned and cut into quarters
2 medium leeks, washed thoroughly and chopped
2 Tbsp butter
8 eggs
1 1/2 c heavy cream
2 c swiss cheese, grated
salt and pepper
8 slice prosciutto (thin slices-rough chop) or good ham
1 9" pie crust or crust for a deep dish pie

Steps:

1. Preheat oven to 400 degrees F.
2. Place quartered mushrooms on a baking sheet and roast for 15-20 minutes or until golden brown.
3. Finely chop the cleaned leeks. Saute them over medium heat in butter for 8-10 minutes (or until they begin to brown slightly and caramelize).
4. In a bowl, whisk the eggs and cream together, stir in the cooled mushrooms, leeks, cheese, prosciutto, salt and pepper
5. Pour into a pie shell, cover loosely with foil and bake for 45 minutes at 400. Remove the foil and continue baking for an additional 10 minutes.
6. Remove from the oven and allow it to sit 10 minutes before cutting. (*a variation she provides but I didn't do includes stirring in 2 tablespoons of Pesto into the quiche mixture before baking.)