Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, fluffy extra cheesy quiche lorraine. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really 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. This Crustless Quiche Lorraine is ultra fluffy, creamy, and full of salty bacon, smoky gruyere cheese, and eggs.
Fluffy Extra Cheesy Quiche Lorraine is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Fluffy Extra Cheesy Quiche Lorraine is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have fluffy extra cheesy quiche lorraine using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Fluffy Extra Cheesy Quiche Lorraine:
- Make ready 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
- Take 1/8 tsp black pepper
- Get 1/4 tsp onion powder
- Make ready 2 cups shredded swiss cheese
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. 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. My quiche makes a show-stopping crunch, and though usually served with fruit and coffee, it can just as easily be paired with a salad and enjoyed for.
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 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. Just the creamy, fluffy, eggy pie of your dreams. I find that the word "quiche" is usually said one of two ways. The first is like a verbal eye roll—"Oh…quiche…"—and probably refers to a seriously bad While par-baking should help your crust stay crisp, you can always take a few extra measures too.
So that’s going to wrap it up with this special food fluffy extra cheesy quiche lorraine recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
