Texas Cowboy Quiche

Drescription

This Texas cowboy quiche has a pressed-in crust and many of the flavors of a breakfast taco. Your cowboys will come running when they smell this in the oven! It’s great with cherry tomatoes, sliced tomatoes, avocado slices, pico de gallo—in any combination—on the side, or with fresh fruit.

Ingredients

• 1 cup all-purpose flour
• 1 cup quick-cooking oats
• 3/4 teaspoon salt
• 4 tablespoons avocado oil, or other vegetable oil
• 5 tablespoons cold water, plus more as needed
• 6 ounces smoky bacon
• 6 ounces chorizo
• 1 onion, thinly sliced
• 1 tablespoon unsalted butter
• 1 small red bell pepper, diced
• 1 cup frozen shredded hash browns, thawed
• 1 (4 ounce) can chopped green chilies, drained
• 1 cup grated cheddar cheese, divided
• 6 large eggs, at room temperature
• 1/2 cup half-and-half
• 2 tablespoons sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper, or to taste

Directions

1. For crust, combine flour, oats, and salt in the bowl of a food processor and pulse 2 or 3 times to mix, then process until oats and flour are uniform. Add vegetable oil, and pulse a few times to mix. Add water, 1 tablespoon at a time, pulsing a few times after each addition, until dough begins to come together into a ball.
2. With fingertips, press dough into a 9-inch quiche pan or pie pan in a thin, even layer on the bottom and up the sides. Refrigerate until ready to fill.
3. Preheat the oven to 350 degrees F (180 degrees C).
4. For filling, Place bacon in a large nonstick skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; pour off bacon grease and discard. Crumble bacon when cool enough to handle.
5. Add chorizo to the skillet; cook and stir, breaking up large clumps with a spatula, until browned and crumbly, about 5 minutes. Drain; wipe out the skillet.
6. Melt butter in the same large nonstick skillet over medium heat. When butter stops sizzling, add onions and cook, stirring occasionally, until soft and translucent, about 3 minutes.
7. Add bell peppers; continue cooking until vegetables are very tender, stirring occasionally, about 5 minutes. Stir in hash browns; cook for about 2 minutes. Remove from heat; stir in green chilies, bacon, chorizo, and remaining 1/2 cup Cheddar cheese; set aside.
8. Break eggs into a large bowl, and add half-and-half, sour cream, salt, black pepper, and cayenne. Whisk egg mixture until well blended, and stir in vegetable-bacon mixture.
9. Remove crust from the refrigerator and place on a rimmed baking sheet. Pour in filling and distribute evenly across the bottom of the crust.
10. Bake quiche in the center of the preheated oven until a knife inserted in the center comes out clean, 35 to 55 minutes. Remove quiche to a cooling rack; sprinkle remaining 1/2 cup Cheddar on top while still hot. Cool on the rack for 10 minutes. Cut into 8 servings.