Texas Cowboy Quiche

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.

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.

Preheat the oven to 350 degrees F (180 degrees C).

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.

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.

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.

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.

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.

Remove crust from the refrigerator and place on a rimmed baking sheet. Pour in filling and distribute evenly across the bottom of the crust.

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.

Cook’s Note

Use the crust recipe given, your favorite recipe for a single pie crust, or a pre-made crust. Some crusts may need blind-baking, so allow extra time for that.