Pioneer Woman Cowgirl Quiche is made with leeks, white mushrooms, Swiss cheese, prosciutto, chives, and a buttery pie crust. This delicious Cowgirl Quiche recipe creates a hearty breakfast or brunch dish that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
Chive Pie Crust
- 3 cups all-purpose or pastry flour, plus extra for rolling
- 1 tablespoon chopped chives
- 1 teaspoon salt
- 3/4 cup cold salted butter, cut into chunks
- 3/4 cup cold vegetable shortening, cut into chunks
- 1 tablespoon distilled white vinegar
- 1 large egg, lightly beaten
Filling
- 2 leeks, tops and bottoms trimmed, cut in half lengthwise
- 16 ounces white mushrooms, sliced
- 2 tablespoons salted butter
- 1 cup heavy cream
- 8 large eggs
- 2 cups grated Swiss cheese
- Salt and freshly ground black pepper
- 1 tablespoon pesto
- 8 thin slices prosciutto (or any good ham), chopped
How To Make Cowgirl Quiche:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Make Chive Pie Crust: In a bowl, mix flour, chives, and salt. Cut in butter and shortening with a pastry cutter until the mixture resembles small pebbles. Stir in vinegar, beaten egg, and 5 tablespoons cold water with a fork until just combined. Shape into 2 discs (wrap and store extra dough if needed). Roll out dough between 2 sheets of parchment paper, sprinkling flour if sticky, until large enough for your pie pan.
- Prepare Leeks and Mushrooms: Slice leeks thinly and soak in cold water for 10 minutes, then drain. Roast mushrooms on a baking sheet for 15-20 minutes until golden brown. Sauté leeks in butter over medium heat until golden and caramelized, about 8-10 minutes.
- Mix Filling: In a bowl, whisk together cream and eggs. Stir in leeks, mushrooms, Swiss cheese, salt, and pepper. Mix in pesto and prosciutto.
- Assemble and Bake: Pour filling into the pie shell. Cover loosely with aluminum foil. Bake for 45 minutes, remove foil, and bake for an additional 10 minutes. Let cool for at least 10 minutes before serving.
- Serve: Slice with a serrated knife and serve warm, perfect for breakfast or lunch with a side salad and juicy grapes.
Recipe Tips
- Chill the Dough: Keep the pie dough cold to prevent it from shrinking when baking.
- Pre-Roast the Mushrooms: Roast mushrooms beforehand to get rid of extra moisture and boost their flavor.
- Soak and Drain Leeks: Soak leeks in cold water and drain them well to remove any dirt and avoid a gritty quiche.
- Use Room Temperature Ingredients: Make sure cream and eggs are at room temperature for a smoother filling.
- Let the Quiche Rest: Cool the quiche for at least 10 minutes before slicing to help it set and slice cleanly.
How To Store & Reheat Leftovers
- Refrigerate: Cool the leftover Cowgirl Quiche to room temperature. Cover it and store in the fridge for up to 4 days.
- Freeze: Cool leftover Cowgirl Quiche completely, then wrap it in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat leftovers: Preheat your oven to 350°F. Place leftover Cowgirl quiche on a baking sheet and heat for 10 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 slice (1/8 of the quiche)
- Calories: 400
- Total Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 160mg
- Sodium: 700mg
- Potassium: 400mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 15g
Try More Pioneer Woman Recipes:
- Pioneer Woman Almond Croissant
- Pioneer Woman French Onion Frittata
- Pioneer Woman French Toast Sticks
- Pioneer Woman Breakfast Burrito Casserole
- Pioneer Woman Crockpot Oatmeal
Pioneer Woman Cowgirl Quiche
Description
Pioneer Woman Cowgirl Quiche is made with leeks, white mushrooms, Swiss cheese, prosciutto, chives, and a buttery pie crust. This delicious Cowgirl Quiche recipe creates a hearty breakfast or brunch dish that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Ingredients
Chive Pie Crust
Filling
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Make Chive Pie Crust: In a bowl, mix flour, chives, and salt. Cut in butter and shortening with a pastry cutter until the mixture resembles small pebbles. Stir in vinegar, beaten egg, and 5 tablespoons cold water with a fork until just combined. Shape into 2 discs (wrap and store extra dough if needed). Roll out dough between 2 sheets of parchment paper, sprinkling flour if sticky, until large enough for your pie pan.
- Prepare Leeks and Mushrooms: Slice leeks thinly and soak in cold water for 10 minutes, then drain. Roast mushrooms on a baking sheet for 15-20 minutes until golden brown. Sauté leeks in butter over medium heat until golden and caramelized, about 8-10 minutes.
- Mix Filling: In a bowl, whisk together cream and eggs. Stir in leeks, mushrooms, Swiss cheese, salt, and pepper. Mix in pesto and prosciutto.
- Assemble and Bake: Pour filling into the pie shell. Cover loosely with aluminum foil. Bake for 45 minutes, remove foil, and bake for an additional 10 minutes. Let cool for at least 10 minutes before serving.
- Serve: Slice with a serrated knife and serve warm, perfect for breakfast or lunch with a side salad and juicy grapes.
Notes
- Chill the Dough: Keep the pie dough cold to prevent it from shrinking when baking.
- Pre-Roast the Mushrooms: Roast mushrooms beforehand to get rid of extra moisture and boost their flavor.
- Soak and Drain Leeks: Soak leeks in cold water and drain them well to remove any dirt and avoid a gritty quiche.
- Use Room Temperature Ingredients: Make sure cream and eggs are at room temperature for a smoother filling.
- Let the Quiche Rest: Cool the quiche for at least 10 minutes before slicing to help it set and slice cleanly.
Pioneer Woman Cowgirl Quiche