Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how 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 is gonna smell and look delicious.
Fluffy Extra Cheesy Quiche Lorraine is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Fluffy Extra Cheesy Quiche Lorraine is something which I’ve loved my entire life. They’re nice and they look fantastic.
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. 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.
To get started with this particular recipe, we must first prepare a few components. You can have 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:
- Get refrigerated pie crust (or 1 frozen deep dish crust)
- Get thick cut bacon - chopped to 1/4" pieces before cooking
- Get large eggs
- Prepare half and half
- Prepare salt
- Get black pepper
- Get onion powder
- Get shredded swiss cheese
With crumbly pastry and a fluffy bacon filling, it's perfect for picnics, lazy lunches or summer parties. This Crustless Quiche Lorraine is ultra fluffy, creamy, and full of salty bacon, smoky gruyere cheese, and eggs. Perfect for an easy, filling breakfast or brunch! I don't often make quiche, but when I do, I make this Crustless Quiche Lorraine Recipe.
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!
Pour over the bacon and cheese, using a fork to gently distribute the bacon and cheese evenly. 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. 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!
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