Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, fluffy extra cheesy quiche lorraine. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Fluffy Extra Cheesy Quiche Lorraine. Quiche Lorraine is probably the most traditional form of quiche. Aside from the eggs the primary, and highlighted, ingredients are bacon and shredded cheese (generally swiss).
Fluffy Extra Cheesy Quiche Lorraine is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Fluffy Extra Cheesy Quiche Lorraine is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have fluffy extra cheesy quiche lorraine using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Fluffy Extra Cheesy Quiche Lorraine:
- Make ready 1 refrigerated pie crust (or 1 frozen deep dish crust)
- Prepare 8 slices thick cut bacon - chopped to 1/4" pieces before cooking
- Prepare 6 large eggs
- Prepare 3/4 cup half and half
- Make ready 1/4 tsp salt
- Take 1/8 tsp black pepper
- Get 1/4 tsp onion powder
- Take 2 cups shredded swiss cheese
A great brunch dish and for Easter meals! Sometimes a classic recipe is all you need for a fabulous meal and today's recipe for Quiche Lorraine is one of those. Their quiche is unlike anything I've ever tried. It's light and airy, but sturdy.
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!
It's ridiculously cheesy, but not overwhelming so. The crust is crunchy, and juuust on the verge of being cooked too long, which makes is absolutely perfect. In short, it's something I could eat ever single day for the rest of eternity and be totally content. Serve the quiche hot or at room temperature. This quiche freezes beautifully for up to three months.
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