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). This is just my version of the dish which always turns out so light and fluffy.
Ingredients
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1 refrigerated pie crust (or 1 frozen deep dish crust)
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8 slices thick cut bacon - chopped to 1/4" pieces before cooking
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6 large eggs
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3/4 cup half and half
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1/4 tsp salt
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1/8 tsp black pepper
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1/4 tsp onion powder
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2 cups shredded swiss cheese
Cooking Instructions
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1
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.
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2
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.
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3
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.
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4
Pour mixture into prepared pie crust ensuring cheese and bacon are evenly distributed. Sprinkle remaining cheese and bacon over the top.
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5
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!
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