Pioneer Woman Quiche

This is my favorite Pioneer Woman Quiche recipe! A buttery, crispy and flaky pie crust is topped with a creamy egg filling, along with ham, cheese, and herbs! It’s perfect for the weekend and holidays.

What is Pioneer Woman Quiche?

A Pioneer Woman Quiche has a simple pastry crust made from flour, butter, and water, and is filled with a savory egg custard. You can often find vegetables, meat, seafood, cheese, or herbs mixed in as well.

It’s a classic, timeless recipe that always makes a wonderful brunch (or lunch). And it’s delicious leftover!

The ham and cheese version is one of my favorites, but the options are endless. It is possible to replace the ham with other fillings of your choice instead of two cups of ham.

Stick to the basic custard recipe: 5 eggs to 1 1/4 cups heavy cream. You can also use half-and-half instead of cream, but the crust will not be quite as crisp.

Ingredients That You’ll Need:

• All-purpose flour: I prefer unbleached all-purpose flour as it has a better flavor compared to bleached.
• Granulated sugar: It helps tenderize and brown the crust. You only need a hint.
• Salt: It has a decent amount, but you can definitely reduce it slightly if desired.
• Unsalted butter: For a rich and buttery pie crust, we use plenty of this.
• Ice water: Making sure that the water is as cold as possible is essential. This helps keep the butter cold, so it doesn’t melt and you end up with a flakier pie crust.
• Eggs: The eggs from pasture-raised chickens are the best (and the chickens who lay them enjoy a higher quality of life as well).
• Heavy cream: As well as whipping cream, it works great.
• Ham: A leftover ham roast, ham steak, thick-cut deli ham, or cubed ham can all be used.
• Shredded cheese: Here, cheddar, swiss, or gruyere are all good choices.
• Green onions: Only use the greens if you want a milder flavor. If you want a bolder flavor, also include the whites (which I do).
• Parsley: It just adds a bit of extra flavor. If you don’t have any on hand, you can omit them.
• Salt and pepper: Taste the season.

Can I Use a Store-Bought Crust for Pioneer Woman Quiche?

Yes, this easy Pioneer Woman Quiche can be made with a store-bought, frozen deep-dish pie crust.

1. Thaw it for 10 minutes before using. Fork the bottom and sides of the crust all over.
2. Bake for 10 minutes in a 400-degree oven until dry (seal cracks with a mixture of 1 tablespoon water and 1 tablespoon flour, bake a minute more).
3. Make the custard by combining 1 cup of heavy cream with 4 large eggs. Bake at 350 degrees with the filling.
4. Reduce the baking time by about 5 minutes.

Can you make Pioneer Woman Quiche ahead?

Sure, You can make your Pioneer Woman Quiche ahead and store them either in the fridge for 3 days or freeze them for up to 3 months. make sure to allow them to cool to room temperature before going any further. then, you want to wrap your Pioneer Woman Quiche in aluminum foil and transfer them to an airtight container and either refrigerate or freeze them.

To reheat, you want to thaw your Pioneer Woman Quiche in the fridge overnight if frozen, then reheat them cold in the oven at 325 degrees F until piping hot.

How To Make Pioneer Woman Quiche?

For the Crust:

1. Mix flour, sugar, and salt together in a medium mixing bowl.
2. Cut butter into the flour with a pastry cutter until it looks like a coarse meal with some larger butter clumps scattered throughout.
3. Pour one tablespoon of water at a time into the mixture, stirring and mixing after each addition, until the mixture just moistens (when pressed with your hand, the mixture should hold together).
4. Using a clean work surface, dump the mixture into a round disk and press it together well into a round disk. Spread out into a disk about 6 inches in diameter and wrap in plastic wrap or move into a container.
5. Place in refrigerator for one hour.
6. Roll chilled dough into an approximately 13-inch circle on a floured surface. Using a rolling pin, wrap dough around the pan, and then transfer to a 9 to 9 1/2-inch deep-dish pie pan.
7. Unroll the dough into the pan, then shape it into the pan. Leave about 1 inch of overhang on uneven edges, then fold overhang underneath. Decorate the edges as desired.
8. Freeze for 20 minutes or refrigerate for 1 hour. Pre-heat oven to 350 degrees while moving oven rack one level below center.
9. Wrap the crust with aluminum foil, pressing it directly against the bottom and side surfaces and folding the foil over the edges to prevent over-browning. Place pie weights, beans, or sugar inside the crust.
10. Bake the crust on a baking sheet for 25 minutes in a preheated oven.
11. Remove the foil and beans. Fork-prick the bottom and sides of the pie and continue to bake until the crust is dry about 10 more minutes.

Quiche Filling:

1. Prepare the quiche filling while the crust is baking.
2. Mix the eggs well with a fork in a mixing bowl.
3. Add heavy cream, ham, cheese, green onions, and parsley, and season to taste with salt and pepper. Stir the mixture until well combined.
4. Place mixture into pie crust. Preheat the oven to 350 degrees (one level below the center of the oven) and bake for 45 – 55 minutes, until the center is barely set. Tent the crust edges with a pie shield or foil ring to prevent excessive browning during the last 15 minutes of baking.
5. Allow the pie to rest for a few minutes before slicing. Keep warm.

What To Serve With Pioneer Woman Quiche?

• Sauteed Mushrooms
• Arugula Salad with Pecans and Cranberries
• Chicken Enchilada Soup
• Cauliflower, Broccoli, and Brussels Sprouts
• Hearty Soup
• Scrambled Eggs
• Fruit Salad
• Baked Beans

Recipe Variations

Pioneer Woman Quiches can be made in so many ways. Below are a few of the most popular recipes. Stir one of these options into the egg mixture instead of the ham.

• Quiche Lorraine: Bacon 8 oz, cooked until crisp, drained, and chopped. To this recipe, add 1/8 teaspoon nutmeg.
• Spinach Quiche: 1 (10 oz) bag of spinach should be defrosted. Dry with a towel to remove excess liquid.
• Broccoli or Asparagus Quiche: Chop 2 cups of steamed broccoli or asparagus into small pieces.
• Mushroom Quiche: In butter or olive oil, saute 8 oz of sliced mushrooms until they shrink and turn golden brown.

How to Reheat your Pioneer Woman Quiche in the Microwave?

1. Take your Pioneer Woman Quiche out of the refrigerator, and let it come to room temperature.
2. Place the quiche on a microwave-safe plate. Do not cover.
3. Microwave on low to medium for 2 minutes.
4. Check if your quiche is warm enough before serving.
5. If so, serve.

Recipe Tips

• Before filling, bake the crust blind to prevent a soggy crust.
• For a crispier crust, use a glass or metal pie pan instead of ceramic.
• Just until the center is done, bake the Pioneer Woman Quiche. A toothpick inserted into the quiche should be free of wet batter, though the quiche may just barely wiggle slightly.
• When removing from the oven, remember there will be a little carry-over cooking, so be careful not to overbake to prevent rubbery results.

FAQ Section

Pioneer Woman Quiche

Erin Table for Seven

This is my favorite Pioneer Woman Quiche recipe! A buttery, crispy and flaky pie crust is topped with a creamy egg filling, along with ham, cheese, and herbs! It’s perfect for the weekend and holidays.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 30 minutes mins

Rest time 1 hour hr 20 minutes mins

Total Time 3 hours hrs 50 minutes mins

Course Main Course, Side Dish

Cuisine American

Servings 8

Calories 460 kcal

Ingredients

  

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Crust:

• 1 ¼ cups (177g) unbleached all-purpose flour scoop and level to measure
• ½ teaspoon granulated sugar
• ½ teaspoon (scant) salt
• 10 tablespoons (141g) unsalted butter very cold, cut into small cubes
• 2-4 tablespoons ice water

Quiche Filling:

• 5 large eggs
• 1 ¼ cups heavy cream or half and a half
• 1 ¼ cups chopped ham
• 1 cup shredded cheese cheddar, Swiss, or gruyere
• ⅓ cup chopped green onions
• 2 tablespoons chopped parsley
• salt and freshly ground black pepper to taste

Instructions

 

For the Crust:

• Mix flour, sugar, and salt together in a medium mixing bowl.
• Cut butter into the flour with a pastry cutter until it looks like a coarse meal with some larger butter clumps scattered throughout.
• Pour one tablespoon of water at a time into the mixture, stirring and mixing after each addition, until the mixture just moistens (when pressed with your hand, the mixture should hold together).
• Using a clean work surface, dump the mixture into a round disk and press it together well into a round disk. Spread out into a disk about 6 inches in diameter and wrap in plastic wrap or move into a container.
• Place in refrigerator for one hour.
• Roll chilled dough into an approximately 13-inch circle on a floured surface. Using a rolling pin, wrap dough around the pan, and then transfer to a 9 to 9 1/2-inch deep-dish pie pan.
• Unroll the dough into the pan, then shape it into the pan. Leave about 1 inch of overhang on uneven edges, then fold overhang underneath. Decorate the edges as desired.
• Freeze for 20 minutes or refrigerate for 1 hour. Pre-heat oven to 350 degrees while moving oven rack one level below center.
• Wrap the crust with aluminum foil, pressing it directly against the bottom and side surfaces and folding the foil over the edges to prevent over-browning. Place pie weights, beans, or sugar inside the crust.
• Bake the crust on a baking sheet for 25 minutes in a preheated oven.
• Remove the foil and beans. Fork-prick the bottom and sides of the pie and continue to bake until the crust is dry about 10 more minutes.

Quiche Filling:

• Prepare the quiche filling while the crust is baking.
• Mix the eggs well with a fork in a mixing bowl.
• Add heavy cream, ham, cheese, green onions, and parsley, and season to taste with salt and pepper. Stir the mixture until well combined.
• Place mixture into pie crust. Preheat the oven to 350 degrees (one level below the center of the oven) and bake for 45 – 55 minutes, until the center is barely set. Tent the crust edges with a pie shield or foil ring to prevent excessive browning during the last 15 minutes of baking.
• Allow the pie to rest for a few minutes before slicing. Keep warm.

Notes

• Before filling, bake the crust blind to prevent a soggy crust.
• For a crispier crust, use a glass or metal pie pan instead of ceramic.
• Just until the center is done, bake the Pioneer Woman Quiche. A toothpick inserted into the quiche should be free of wet batter, though the quiche may just barely wiggle slightly.
• When removing from the oven, remember there will be a little carry-over cooking, so be careful not to overbake to prevent rubbery results.

Nutrition

Calories: 460kcalCarbohydrates: 17gProtein: 15gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 207mgSodium: 546mgPotassium: 189mgFiber: 1gSugar: 2gVitamin A: 1353IUVitamin C: 2mgCalcium: 124mgIron: 2mg

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