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Cowboy Quiche

Cowboy Quiche image

Saddle up for a taste of adventure with this Cowboy Quiche, a rugged yet refined dish that captures the spirit of western hunting. This hearty creation features fresh eggs, homemade smoked elk bacon, baby red potatoes, green onion, and fresh provolone cheese. Keeping it simple, this dish is seasoned with salt, pepper, and a hint of garlic powder. This quiche embodies the essence of cowboy cuisine, offering a savory journey through the untamed flavors of the frontier. Whether served at dawn or dusk, this Cowboy Quiche is a culinary roundup that satisfies even the heartiest appetites.

Total Time: 1 Hour

Meal Perks: Healthy and protein-packed

Difficulty: Moderate

Ingredients: 4-5 Large Eggs | 1/4 Cup of Half n Half or Heavy Cream | Salt and Pepper | Garlic Powder | Baby Red Potatoes | Green Onion | Sliced or Shredded Provolone Cheese | Butter or Oil | Elk Bacon – Can Substitute with pork bacon

How To:

  1. Heat up a cast iron pan on your grill or stove. In our opinion, a charcoal grill adds the best flavor.
  2. Dice 10-15 baby red potatoes.
  3. Add oil or butter to your pan. Add your potatoes and season with salt, pepper, and garlic powder. If you want some extra flavor, you can never go wrong by adding some Lawry’s Seasoned Salt. Cover with aluminum foil for 10-15 minutes.
  4. Cook the elk bacon for no more than 10 minutes. In this case, the bacon has already been smoked/cooked so it just needs to be crisped.
  5. After 15 minutes, remove the foil and smash the potatoes with a fork – this should be plenty tender. This will act as the quiche’s crust.
  6. Top the potatoes with the elk bacon.
  7. Grab a small bowl and add your eggs. Season with salt, pepper, garlic powder, and half n half – whip with a fork or whisk. I’ve also added Italian seasoning to this mixture and it’s great.
  8. Pour the egg mixture over the top of the potatoes and bacon – cover with foil for 10-15 minutes.
  9. Once the quiche is nearly cooked, slice up some green onion – add to the top of the quiche.
  10. Finally, add your cheese and leave the pan uncovered – close the grill and its dampers and let the cheese melt. This will add that final smokey flavor.
  11. Cut into pizza-like slices and enjoy! Pro tip: add a little bit of hot sauce or salsa to the top.