Fluffy Extra Cheesy Quiche Lorraine. 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.

The mother of all quiche recipes is the Quiche Lorraine, a light custard with lots of bacon in a buttery crust. Must have been because they took the bacon out and started putting everything else in (asparagus, goat cheese, mushrooms, heck, they even took out the. Very tasty and fluffy quiche made with spinach and cheddar. You can cook Fluffy Extra Cheesy Quiche Lorraine using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Fluffy Extra Cheesy Quiche Lorraine

You need 1 of refrigerated pie crust (or 1 frozen deep dish crust).
Prepare 8 slices of thick cut bacon - chopped to 1/4" pieces before cooking.
It's 6 of large eggs.
You need 3/4 cup of half and half.
It's 1/4 tsp of salt.
It's 1/8 tsp of black pepper.
It's 1/4 tsp of onion powder.
You need 2 cups of shredded swiss cheese.

I also used a combination of cheddar cheese and feta cheese, which was good for the texture of the quiche. And, because everyone seemed to stress this, I used an extra egg. Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Strain the mixture over the onion-cheese mixture.

Fluffy Extra Cheesy Quiche Lorraine instructions

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!.

Slide the pie onto a baking sheet. James Martin's easy quiche Lorraine is packed with cheese and bacon, and makes a great summer lunch. 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. This traditional and easy recipe for Quiche Lorraine is delicious and very adaptable; make it part of your repertoire and make it often. This recipe for a classic Quiche Lorraine is so adaptable!