To taste, add 1 1/2 cups of heavy cream (or half-and-half) along with kosher salt and freshly ground black pepper.

2 cups of grated sharp cheddar cheese

Making Cowboy Quiche the Right Way

Set oven temperature to 400°F.

Fry the onions in melted butter until they are a deep golden brown, turning regularly, in a large pan set over medium-low heat. Allow at least fifteen to twenty minutes for this. Allow to cool.

Make sure the bacon is chewy but not overdone. Divide into small pieces and put away.

Transfer the rolled-out pie crust to the prepared pie pan.

After the eggs, cream, salt, and pepper have been whipped in a big bowl, whisk in the onions, bacon, and cheese.

Fill the pie crust with the contents and gently top with foil. Bake for 45 minutes on a baking sheet with a rim.

After 10–15 minutes without foil, the top should be golden brown.

Take a few minutes to settle before you eat. Delicately slice, arrange, and savor!

To taste, add 1 1/2 cups of heavy cream (or half-and-half) along with kosher salt and freshly ground black pepper.

2 cups of grated sharp cheddar cheese

Making Cowboy Quiche the Right Way

Set oven temperature to 400°F.

Fry the onions in melted butter until they are a deep golden brown, turning regularly, in a large pan set over medium-low heat. Allow at least fifteen to twenty minutes for this. Allow to cool.

Make sure the bacon is chewy but not overdone. Divide into small pieces and put away.

Transfer the rolled-out pie crust to the prepared pie pan.

After the eggs, cream, salt, and pepper have been whipped in a big bowl, whisk in the onions, bacon, and cheese.

Fill the pie crust with the contents and gently top with foil. Bake for 45 minutes on a baking sheet with a rim.

After 10–15 minutes without foil, the top should be golden brown.

Take a few minutes to settle before you eat. Delicately slice, arrange, and savor!