Cowgirl Quiche Recipe 455

Steps:

• Preheat the oven to 400 degrees F.
• Roll out the pie dough on a floured surface. Gently lay it in a deep-dish pie pan and press it into the grooves of the pan. Cut off the excess. Set aside.
• Chop up the bacon into bite-sized pieces.
• Fry the onions in the butter in a heavy skillet over medium-low heat until deep golden brown, 12 to 15 minutes.
• Meanwhile, mix the eggs, cream and some salt and pepper together in a large bowl. Add the bacon, onions and cheese and stir to combine.
• Pour the mixture into the pie shell. Cover lightly with aluminium foil, place on a sheet pan and bake for 45 minutes.
• Remove foil and bake until the quiche is set and the crust is golden brown, about 10 minutes more.
• Allow to sit for 10 minutes. Fit for a king or a cowboy.
• Lightly mix 2 cups of the flour with the salt and sugar in a mixing bowl or a food processor. Cut the butter into the flour using a pastry cutter or by pulsing the food processor. (The mixture should look like large crumbs and begin to cling together in clumps.)
• Add the remaining 1/2 cup flour and mix lightly or pulse two or three times so as not to overmix the flour. Tip into a bowl. Sprinkle 1/4 cup cold water over the dough and mix with your hands or a wooden spoon until the dough holds together. Shape the dough into two discs.
• Wrap the dough in plastic wrap and store in the fridge until ready to use. It can also be frozen for up to 6 months.

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.)

Steps:

• Preheat the oven to 400°F. FOR THE CHIVE CRUST: Lightly mix 2 cups of the flour with chives and salt in a mixing bowl or in the bowl of a food processor. Cut the butter into the flour using a pastry cutter or by pulsing the food processor. The mixture should look like large crumbs and begin to cling together in clumps. Add the remaining 1/2 cup flour and mix lightly or pulse the processor 2-3 times. Do not over-mix this flour; it should coat the clumps. Sprinkle 1/4 cup cold water over the dough and with your hands or a wooden spoon, mix until the dough holds together, then shape into 2 discs. (You'll only be using 1 disc for this recipe. You can wrap the additional dough in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer) Have ready 2 sheets of parchment paper that are each at least 12" square. Place one disc of dough between them. (If the dough is sticky for any reason, don't worry. Just sprinkle some flour on the parchment to get started. You shouldn't have to add much for it to stop sticking.) Starting at the center, roll the pin out to the edge. Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge. After a couple of rolls, lift the parchment paper away from the dough to loosen and then replace the parchment. Flip the whole thing and loosen the other paper sheet. Continue rolling until the dough is large enough for your pie pan. FOR THE FILLING: Slice leeks thinly, and then soak in cold water for 10 minutes to remove any grit or dirt. Drain well. Put mushrooms on a large baking sheet. Roast until golden brown, 15-20 minutes. Set aside. Meanwhile, in a large skillet over med-heat, sauté leeks in the butter until golden brown and beginning to caramelize, 8-10 minutes. Set aside. For the quiche base, add the cream and eggs to a medium bowl and whisk them to combine. Stir in leeks, mushrooms, grated cheese and some salt and pepper. Mix in the pesto and prosciutto. The mixture should be very thick! Pour mixture into the pie shell, then cover loosely with a sheet of aluminum foil to prevent it from getting too brown on top. Bake 45 minutes, then remove the foil and bake for an additional 10 minutes. Remove from the oven and allow it to sit at least 10 minutes before serving. Place quiche on a cutting board and slice wedges with a serrated knife.

Steps:

• Preheat a convection oven to 350 degrees F. On large metal tray lined with parchment paper, add the potatoes, onions and jalapeno. Pour some of the melted butter generously over the vegetables and sprinkle with salt and pepper, to taste. Bake until the vegetables are golden brown and soft, about 15 minutes.
• On separate large metal tray lined with parchment paper, add the mushrooms. Pour over some more of the melted butter and put in oven for 5 minutes.
• Arrange the bacon strips on a large metal tray and bake until crispy, about 8 minutes. Remove from the oven and chop.
• Add the diced ham to an oven-proof skillet and bake for 8 minutes.
• Preheat the oven to 350 degrees F.
• Once all of the roasted ingredients are cooked, put the potatoes, onions, jalapeno, mushrooms, crispy bacon bits and ham in large bowl. Add the raw green and red peppers, along with the cheeses. Mix thoroughly.
• In separate large bowl, whisk the eggs, milk, heavy cream, 1 teaspoon salt, 1 teaspoon black pepper and the nutmeg. Mix thoroughly.
• In 2 pans with raw crust, add equal amounts of all of the solid ingredients. Pour in the egg mixture and bake for 35 minutes. Serve warm.