Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special 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 favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Fluffy Extra Cheesy Quiche Lorraine is something which I have loved my entire life.
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. Bake the perfect quiche Lorraine with our top tips.
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 can achieve that.
The ingredients needed to make Fluffy Extra Cheesy Quiche Lorraine:
- Take refrigerated pie crust (or 1 frozen deep dish crust)
- Make ready thick cut bacon - chopped to 1/4" pieces before cooking
- Take large eggs
- Make ready half and half
- Make ready salt
- Prepare black pepper
- Make ready onion powder
- Take shredded swiss cheese
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. Cheesy Crustless Quiche Lorraine is my low-carb and Keto version of this classic French dish that's also gluten-free and low-glycemic. My Cheesy Crustless Quiche Lorraine is a low-carb version that's just as delicious.
Steps 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!
In fact, I ate up all the leftovers from testing this recipe within a few days and. My Quiche Lorraine Recipe is rich & cheesy with the flakiest crust—it's an essential for brunch! 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. Just the creamy, fluffy, eggy pie of your dreams. I find that the word "quiche" is usually said one of two ways.
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