Cowboy Quiche & Cowgirl Casserole Recipes

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We all like both the cowboy quiche and the cowgirl casserole.  Although, you don’t have to use a curst for the quiche unless you want to.  I usually don’t have the time to make one.   We like the cowboy quiche for breakfast and the cowgirl casserole for lunch or dinner.

The recipes will make one 9 inch round pie dish.

Cowboy Quiche

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Ingredients:

7 eggs

1/2 cup of milk or keifer

4-8 slices of turkey bacon (wholesome with not nitrates or additives)

2 onions

1 cup of cheese

1 tsp salt (optional)

2 Tbls butter

 

Instructions:

Chop the onions and cut bacon into pieces.  Caramelize the onions with the bacon in the butter (about 10 minutes until onions are slightly brown).  Mix all ingredients together in the dish and bake at 350 degrees for about 45 minutes.

 

Cowgirl Casserole

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Ingredients:

2 cups of cooked brown rice

6 Tbls olive oil

1/2 lb. cooked chicken cubed or shredded

2 tsp salt

1 cup of cheese

1/2 cup milk, buttermilk or keifer

2 eggs beaten

1 cup of frozen spinach

 

Instructions:

Provided you have rice and the chicken ready, all you have to do is mix all ingredients and pour in the dish.  Bake at 350 degrees for 30-40 minutes.

 

Be creative and add shredded potatoes, bell peppers to the cowboy quiche, or broccoli  to the cowgirl casserole.  If you are like me, I use whatever I have on hand.  If I am out  of spinach, I would use any other vegetable I have.

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