Recipe: Appetizing Fluffy Extra Cheesy Quiche Lorraine

Fluffy Extra Cheesy Quiche Lorraine. Just the creamy, fluffy, eggy pie of your dreams. I find that the word "quiche" is usually said one of two ways. The first is like a verbal eye roll—"Oh…quiche…"—and probably refers to a seriously bad quiche experience—one made up of spongy custard, soggy.

This breakfast option is fluffy, salty, cheesy, and will make you think you are in France. Pour milk mixture over cheese mixture in pastry shell. Place quiche on a baking sheet. You can have Fluffy Extra Cheesy Quiche Lorraine using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Fluffy Extra Cheesy Quiche Lorraine

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

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. Try eggs and cheese at their best.

Fluffy Extra Cheesy Quiche Lorraine instructions

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..
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..
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..
4. Pour mixture into prepared pie crust ensuring cheese and bacon are evenly distributed. Sprinkle remaining cheese and bacon over the top..
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!.

Guests often remark about how tall, light and fluffy this crustless entree is. Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. 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. In fact, I ate up all the leftovers from testing this recipe within a few days and.