Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, fluffy extra cheesy quiche lorraine. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Fluffy Extra Cheesy Quiche Lorraine is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Fluffy Extra Cheesy Quiche Lorraine is something that I’ve loved my whole life. They’re nice and they look wonderful.
This breakfast option is fluffy, salty, cheesy, and will make you think you are in France. Using a gluten-free pie shell will also yield outstanding results. This Crustless Quiche Lorraine is ultra fluffy, creamy, and full of salty bacon, smoky gruyere cheese, and eggs.
To begin with this particular recipe, we have to prepare a few components. You can cook fluffy extra cheesy quiche lorraine using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Fluffy Extra Cheesy Quiche Lorraine:
- Make ready 1 refrigerated pie crust (or 1 frozen deep dish crust)
- Take 8 slices thick cut bacon - chopped to 1/4" pieces before cooking
- Take 6 large eggs
- Make ready 3/4 cup half and half
- Take 1/4 tsp salt
- Get 1/8 tsp black pepper
- Take 1/4 tsp onion powder
- Take 2 cups shredded swiss cheese
With crumbly pastry and a fluffy bacon filling, it's perfect for picnics, lazy lunches or summer parties. Classic Quiche Lorraine is a timeless cheesy bacon quiche recipe that is easy to make, perfect for any meal and great all year long! A great brunch dish and for Easter meals! Spring is trying to spring and new flavors are arriving daily in grocery stores and Farmer's.
Instructions to make Fluffy Extra Cheesy Quiche Lorraine:
- If using refrigerated pie crust, remove from fridge and let sit out 15 minutes. Lightly grease a 8" deep dish pie plate. Carefully unroll pie crust and gently press into pie plate working out any air bubbles as you go. Fold edge of crust under itself all the way around. Use fingertips to flute or press gently with the tines of a fork.
- Preheat oven to 350°F. Heat a 10" skillet over medium high heat. Cook bacon pieces until crispy and fat has rendered. Drain on paper towel lined plate and let cool to room temp.
- While bacon is cooling wisk together eggs, half and half, salt, pepper, and onion powder until well blended. Gently stir in 1 1/2 cups of shredded cheese and all but 2 tbs of the bacon.
- Pour mixture into prepared pie crust ensuring cheese and bacon are evenly distributed. Sprinkle remaining cheese and bacon over the top.
- Place in oven. Bake 35-45 minutes or until top has puffed up and turned golden. Remove from oven. Let cool 5 minutes (it will "deflate" some). Cut into 6 slices. Serve with a crisp side salad if desired. Enjoy!
Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Quiche Lorraine - The Little Paris Kitchen: Cooking with Rachel Khoo - BBC Two. Delicious & Fluffy Scallion & Garlic Cheese Bread. Pour over the bacon and cheese, using a fork to gently distribute the bacon and cheese evenly. Just the creamy, fluffy, eggy pie of your dreams.
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