Quiche Lorraine Recipe Using Half Half

Once the pie crust.

Quiche lorraine recipe using half half. Using a fork prick the inside of the pie shell then bake for 8 minutes. Meanwhile in a large skillet cook the bacon over medium heat stirring often until crisp about 5 minutes. Sprinkle bacon over bottom of pie shell.

Lower the temperature to 325 degrees. For 9 pie dish you ll want to a half dozen eggs in your filling mixture. Preheat the oven to 350 f.

Cook bacon in a large skillet over medium heat stirring often 7 to 8 minutes or until crispy. Whisk together beaten eggs and next 5 ingredients. Preheat the oven to 400 degrees.

In a medium bowl toss the cheese with the flour and sprinkle into the unbaked pastry shell. Drain on paper towels. Sprinkle green onions over bacon.

Remove from the oven. How to make quiche lorraine to begin remove the pie crust from freezer and thaw for about 10 minutes. While some like to lighten this quiche lorraine recipe up i highly advise not skimping on using the heavy cream by substituting half an half or even milk as the consistency and texture of the resulting quiche will be loose.

Bake on until lightly golden 10 to 15 minutes. Prick the bottom and sides all over with a fork. Classic quiche lorraine is an easy cheesy bacon quiche recipe great for any meal.