Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, fluffy extra cheesy quiche lorraine. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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. Just the creamy, fluffy, eggy pie of your dreams.
Fluffy Extra Cheesy Quiche Lorraine is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Fluffy Extra Cheesy Quiche Lorraine is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have fluffy extra cheesy quiche lorraine using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Fluffy Extra Cheesy Quiche Lorraine:
- Get 1 refrigerated pie crust (or 1 frozen deep dish crust)
- Get 8 slices thick cut bacon - chopped to 1/4" pieces before cooking
- Prepare 6 large eggs
- Take 3/4 cup half and half
- Get 1/4 tsp salt
- Make ready 1/8 tsp black pepper
- Prepare 1/4 tsp onion powder
- Make ready 2 cups shredded swiss cheese
Bake the perfect quiche Lorraine with our top tips. With crumbly pastry and a fluffy bacon filling, it's perfect for picnics, lazy lunches or summer parties. Quiche Lorraine with a buttery crust and a tender filling with our favorite food group - bacon! In this version of Quiche Lorraine we've included some chopped chives because as of this writing it is springtime, and the chives are flourishing in the garden.
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!
Quiche Lorraine—eggs, Swiss cheese and bacon baked in a pie crust—is the Fast and fancy, a quiche was featured in nearly every issue of Southern Living in the seventies, but The only adjustment I made was by adding extra salt. Great and easy recipe, and I. Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Quiche Lorraine - buttery crust, filled with bacon, cheese and topped with a creamy custard, is a great dish to serve for breakfast or lunch or as an. My Quiche Lorraine Recipe starts with a buttery, homemade, and savory pie crust and is filled to the brim with crispy bacon and nutty gruyere cheese.
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